Items where Author is "Sai Manohar, R."

Umesha, S. S. and Sai Manohar, R. and Indiramma, A. R. and Akshitha, S. and Akhilender Naidu, K. (2015) Enrichment of biscuits with microencapsulated omega-3 fatty acid (Alpha-linolenic acid) rich Garden cress (Lepidium sativum) seed oil: Physical, sensory and storage quality characteristics of biscuits. LWT - Food Science and Technology, 62 (1). pp. 654-661.

Prasanth Kumar, P. K. and Sai Manohar, R. and Indiramma, A. R. and Gopala Krishna, A. G. (2014) Stability of oryzanol fortified biscuits on storage. Journal of Food Science and Technology, 51 (10). pp. 2552-2559. ISSN 0022-1155

Hemalatha, M. S. and Sai Manohar, R. and Salimath, P. V. and Prasada Rao, U. J. S. (2013) Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality. Food and Nutrition Sciences, 4. pp. 884-892.

Sai Manohar, R. and Urmila Devi, G. R. and Suvendu, Bhattacharya and Venkateswara Rao, G. (2011) Wheat porridge with soy protein isolate and skimmed milk powder: Rheological, pasting and sensory characteristics. Journal of Food Engineering, 103 (1). pp. 1-8. ISSN 0260-8744

Rateesh, Krishnan and Usha, Dharmaraj and Sai Manohar, R. and Malleshi, N. G. (2011) Quality characteristics of biscuits prepared from finger millet seed coat based composite flour. Food Chemistry, 129 (2). pp. 499-506. ISSN 0308-8146

Jyotsna, R. and Indrani, D. and Sai Manohar, R. and Venkateswara Rao, G. (2010) Effect of Fenugreek (Trigonella Foenum Graecum L.) on the Textural Characteristics and Microstructure of Vermicelli from Triticum Durum Wheat Semolina. Journal of Food Processing and Preservation, 35 (3). pp. 320-326.

Anuradha, K. and Madhava Naidu, M. and Sai Manohar, R. and Indiramma, A. R. (2010) Effect of vanilla extract on radical scavenging activity in biscuits. Flavour and Fragrance Journal, 25. pp. 488-492.

Indrani, D. and Sai Manohar, R. and Jyotsna, Rajiv and Venkateswara Rao, G. (2007) Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making. Journal of Food Engineering, 78 (4). pp. 1202-1206.

Jyotsna, R. and Sai Manohar, R. and Indrani, D. and Venkateswara Rao, G. (2007) Effect of whey protein concentrate on the rheological and baking properties of eggless cake. International Journal of Food Properties, 10 (3). 599-606 ; 20 ref..

Shyama Prasad Rao, R. and Sai Manohar, R. and Muralikrishna, G. (2007) Functional properties of water-soluble non-starch polysaccharides from rice and ragi: Effect on dough characteristics and baking quality. LWT - Food Science and Technology, 40 (10). pp. 1678-1686.

Subba Rao, M. V. S. S. T. and Sai Manohar, R. and Muralikrishna, G. (2004) Functional characteristics of non-starch polysaccharides (NSP) obtained from native (n) and malted (m) finger millet (ragi, Eleusine coracana, indaf-15). Food Chemistry, 88. pp. 453-460. ISSN 0308-8146

Prabhasankar, P. and Sai Manohar, R. (2002) Development of Enzyme-Linked Immunosorbent Assay for Evaluation of Chapati-Making Quality of Wheat Varieties. Journal of Agricultural and Food Chemistry, 50 (25). pp. 7455-7460.

Sai Manohar, R. and Haridas Rao, P. (2002) Interrelationship between rheological characteristics of dough and quality of biscuits; use of elastic recovery of dough to predict biscuit quality. Food Research International, 35. pp. 807-813.

Ravi, R. and Sai Manohar, R. and Haridas Rao, P. (2000) Influence of additives on the rheological characteristics and baking quality of wheat flours. European Food Research and Technology, 210. pp. 202-208.

Sai Manohar, R. and Haridas Rao, P. (1999) Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits. Journal of the Science of Food and Agriculture, 79:. pp. 1223-1231.

Sai Manohar, R. and Haridas Rao, P. (1999) Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits. European Food Research and Technology, 210. pp. 43-48.

Sai Manohar, R. and Haridas Rao, P. (1999) Effects of water on the rheological characteristics of biscuit dough and quality of biscuits. European Food Research and Technology, 209. pp. 281-285.

Ravi, R. and Sai Manohar, R. and Haridas Rao, P. (1999) Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives. Journal of the Science of Food and Agriculture, 79. pp. 1571-1576.

Venkatesh Murthy, K. and Sai Manohar, R. and Haridas Rao, P. (1998) Factors affecting sheeting characteristics of chapati dough using pneumatic pressure extrusion. Journal of Food Science and Technology, 35 (2). 122-127, 10 ref..

Sai Manohar, R. and Manohar, B. and Haridas Rao, P. (1998) Rheological characterization of wheat porridge (cooked dalia), a semi-liquid breakfast food. Journal of Cereal Science, 27 (1). 103-108, 19 ref..

Sai Manohar, R. and Haridas Rao, P. (1997) Effect of Sugars on the Rheological Characteristics of Biscuit Dough and Quality of Biscuits. Journal of the Science of Food and Agriculture, 75. pp. 383-390.

Sai Manohar, R. and Haridas Rao, P. (1997) Effect of alpha-amylase and protease on the rheological characteristics of dough and quality of biscuits. Advances in Food Sciences, 19 (1/2). 15-21, 21 ref..

Sai Manohar, R. and Haridas Rao, P. (1997) Effect of mixing period and additives on the rheological characteristics of dough and quality of biscuits. Journal of Cereal Science, 25 (2). 197-206, 21 ref.. ISSN 0733–5210

Raghavan, C. V. and Sai Manohar, R. and Haridas Rao, P. (1994) Effect of key factors on mechanical sheeting characteristics of chapati dough made from whole wheat flour and resultant atta. Journal of Food Science and Technology, 31 (3). 202-206, 13 ref.. ISSN 0022-1155

Sai Manohar, R. and Haridas Rao, P. (1992) Use of a penetrometer for measuring rheological characteristics of biscuit dough. Cereal Chemistry, 69 (6). 619-623 ; 10 ref..