Items where Author is "Smitha, S."

Smitha, S. (2007) Effect of hydrocolloids on the rheological, microstructural and quality characteristics of parotta-an unleavened Indian flat bread. [Student Project Report]

Sowbhagya, H. B. and Smitha, S. and Sampathu, S. R. and Krishnamurthy, N. and Suvendu, Bhattacharya (2005) Stability of water-soluble turmeric colourant in an extruded food product during storage. Journal of Food Engineering, 67 (3). pp. 367-371.

Smitha, S. (2000) Application and stability of water soluble curcumin in an extruded food product. [Student Project Report] (Submitted)