Items where Author is "Saxena, D. C."

Saxena, D. C. and Rao, P. H. (2000) Effect of damaged starch on the pasting characteristics and tandoori roti making quality of whole wheat flour. Sciences des Aliments, 20 (6). 591-602, 24 ref..

Sushma, Thakur. and Saxena, D. C. (2000) Formulation of extruded snack food (gum based cereal-pulse blend): Optimisation of ingredients level using response surface methodology. Lebensmittel Wissenschaft und Technologie, 33 (5). pp. 354-361.

Saxena, D. C. and Salimath, P. V. and Haridas Rao, P. (2000) Indian wheat cultivars: Their carbohydrate profile and its relation to tandoori roti quality. Food Chemistry, 68. pp. 185-190. ISSN 0308-8146

Saxena, D. C. and Rao, P. H. (1997) Influence of grinding method on some physicochemical characteristics of whole wheat flour and its suitability for the preparation of tandoori roti. Sciences des Aliments, 17 (2). 183-191, 19 ref..

Saxena, D. C. and Haridas Rao, P. (1996) Effect of different baking modes on the physico-chemical and sensory characteristics of tandoori roti. Zeitschrift fuer Lebensmittel Untersuchung und Forschung, 203 (3). pp. 262-267.

Saxena, D. C. and Haridas Rao, P. (1996) Optimization of ingredients and process conditions for the preparation of tandoori roti using response surface methodology. International Journal of Food Science and Technology, 31 (4). 345-351, 16 ref..

Saxena, D. C. and Haridas Rao, P. and Raghavarao, K. S. M. S. (1995) Analysis of modes of heat transfer in tandoor oven. Journal of Food Engineering, 26 (2). 209-217, 11 ref..

Saxena, D. C. and Haridas Rao, P. (1995) Survey of the Quality Characteristics of Tandoori Dough and Tandoori Roti. Journal of Food Science and Technology, 32 (1). pp. 74-76.