Items where Author is "Soumya, C."

Article

Madhushree, Padmaiah and Ashwath Kumar, K. and Soumya, C. and Prabhasankar, P. (2024) Influence of Poaceae flours on the empirical rheology, processing, quality characteristics of pizza base and digestibility studies. International Journal of Food Science and Technology, 59. pp. 160-169.

Sudha, M. L. and Soumya, C. and Saravanan, M. and Madhushree, P. (2022) Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage. LWT - Food Science and Technology, 158. p. 113102. ISSN 0023-6438

Bharath, A. P and Ashwath Kumar, K. and Soumya, C. and Prabhasankar, P. (2020) Influence of tetraploid wheat (Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility. International Journal of Food Science and Technology.

Soumya, C. and Jeyarani, T. and Indrani, D. (2019) Effect of partially defatted coconut flour on the rheological, physico-sensory characteristics and fatty acid profile of no-added fat rusk. International Journal of Food Science and Technology, 54. pp. 1769-1776.

Soumya, C. and Sudha, M. L. and Vijaykrishnaraj, M. and Negi, P. S. and Prabhasankar, P. (2017) Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives. Journal of Food Processing and Preservation, 41. e132-e142.

Jyotsna, R. and Soumya, C. and Swati, Sarabhai and Prabhasankar, P. (2016) Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins. Food Measurement, 10. pp. 762-772.

Sudha, M. L. and Soumya, C. and Prabhasankar, P. (2016) Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making. Journal of Cereal Science, 69. pp. 313-320.

Jyotsna, R. and Soumya, C. (2015) Chemical, rheological and nutritional qualities of sugar snap cookies as influenced by the addition of multigrains. Journal of Food Measurement and Characterization, 9 (2). pp. 135-142.

Sowbhagya, H. B. and Soumya, C. and Indrani, D. and Srinivas, P. (2015) Physico-chemical characteristics of chilli spent residue and its effect on the rheological, microstructural and nutritional qualities of bread. Journal of Food Science and Technology, 52 (11). pp. 7218-7226. ISSN 0022-1155

Suresh, D. Sakhare and Aashitosh, A. Inamdar and Soumya, C. and Indrani, D. and Venkateswara Rao, G. (2014) Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta. Journal of Food Science and Technology, 51 (12). pp. 4108-4113. ISSN 0022-1155

Manisha, Guha and Soumya, C. and Indrani, D. (2012) Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29 . pp. 363-373. ISSN 0268-005X

Indrani, D. and Swetha, P. and Soumya, C. and Jyotsna, Rajiv and Venkateswara Rao, G. (2011) Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread. LWT - Food Science and Technology, 44 (3). pp. 719-724. ISSN 0023-6438

Jyotsna, Rajiv and Soumya, C. and Indrani, D. and Venkateswara Rao, G. (2011) Effect of Replacement of Wheat Flour with Finger Millet Flour (Eleusine Corcana) on the Batter Microscopy, Rheology and Quality Characteristics of Muffins. Journal of Texture Studies , 42. pp. 478-489. ISSN 0022-4901

Rashmi, Kumari and Jeyarani, T. and Soumya, C. and Indrani, D. (2011) Use of Vegetable Oils, Emulsifiers and Hydrocolloids on Rheological, Fatty Acid Profile and Quality Characteristics of Pound Cake. Journal of Texture Studies, 42 (5). pp. 377-386.

Indrani, D. and Soumya, C. and Jyotsna, Rajiv and Venkateswara Rao, G. (2010) Multigrain Bread – Its Dough Rheology, Microstructure, Quality and Nutritional Characteristics. Journal of Texture Studies, 41. pp. 302-319.