Items where Author is "Shreenithee, C. R."

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Article

Shreenithee, C. R. and Prabhasankar, P. (2013) Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta. Food Measurement, 7. pp. 166-176.

Student Project Report

Shreenithee, C. R. (2012) Influence of Yellow pea (Pisum sativum L.) flour in pasta processing. [Student Project Report] (Submitted)

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