Items where Author is "Sowbhagya, C. M."

Article

Sowbhagya, C. M. and Bhattacharya, K. R. (2001) Changes in pasting behaviour of rice during ageing. Journal of Cereal Science, 34 (2). 115-124, 26 ref..

Sowbhagya, C. M. and Zakiuddin Ali, S. (2001) Vermicelli noodles and their quality assessment. Journal of Food Science and Technology, 38 (5). 423-432, 79 ref..

Sowbhagya, C. M. and Vijayalakshmi, N. S. and Indiramma, A. R. and Ali, S. Z. (2000) Shelf-life of noodles/vermicelli from maize and rice. Indian Food Packer, 54 (1). pp. 68-75.

Adesina, A. A. and Sowbhagya, C. M. and Bhattacharya, S. and Zakiuddin Ali, S. (1998) Maize-soy-based ready-to-eat extruded snack food. Journal of Food Science and Technology, 35 (1). 40-43, 23 ref..

Adesina, A. A. and Sowbhagya, C. M. and Kumar, K. R. and Zakiuddin Ali, S. (1998) Shelf-life of maize-soya based ready-to-eat extruded snacks. Beverage and Food World, 25 (1). pp. 61-64.

Sowbhagya, C. M. and Ali, S. Z. and Mahadevappa, M. (1996) Physico-chemical Properties and Cooking Quality of Experimental Rice Hybrids. Mysore Journal of Agricultural Sciences, 31. pp. 277-280.

Sowbhagya, C. M. and Ramesh, B. S. and Syed Zakiuddin, Ali. (1994) Hydration, swelling and solubility behaviour of rice in relation to other physicochemical properties. Journal of the Science of Food and Agriculture, 64 (1). 1-7, 23 ref..

Sowbhagya, C. M. and Zakiuddin Ali, S. and Ramesh, B. S. (1993) Effect of Parboiling on Grain Dimensions of Rice. Journal of Food Science and Technology (India), 30 (6). pp. 459-461.

Sowbhagya, C. M. and Zakiuddin Ali, S. (1991) Effect of presoaking on cooking time and texture of raw and parboiled rice. Journal of Food Science and Technology, 28 (2). 76-80, 13 ref.. ISSN 0022-1155

Sowbhagya, C. M. and Pagaria, L. K. and Bhattacharya, K. R. (1991) Effect of variety, parboiling and aging of rice on the texture of idli. Journal of Food Science and Technology, India, 28 (5). 274-279, 9 ref..

Sowbhagya, C. M. and Ramesh, B. S. and Bhattacharya, K. R. (1987) The relationship between cooked-rice texture and the physicochemical characteristics of rice. Journal of Cereal Science, 5 (3). 287-297, 23 ref..

Sowbhagya, C. M. and Ramesh, B. S. and Bhattacharya, K. R. (1984) Improved indices for dimensional classification of rice. Journal of Food Science and Technology, 21 (1). 15-19, 7 ref..

Bhattacharya, K. R. and Ramesh, B. S. and Sowbhagya, C. M. (1982) Dimensional classification of rice for marketing. Journal of Agricultural Engineering, 19 (4). pp. 69-76.

Bhattacharya, K. R. and Sowbhagya, C. M. and Swamy, Y. M. I. (1982) Quality profiles of rice: a tentative scheme for classification. Journal of Food Science, 47 (2). pp. 564-569.

Bhattacharya, K. R. and Sowbhagya, C. M. (1981) An abridged Brabender viscograph test. Lebensmittel Wissenschaft und Technologie, 14 (2). 79-81, 5 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. and Indudhara Swamy, Y. M. (1980) Quality of Indian rice. Journal of Food Science and Technology, 17 (4). 189-193, 19 ref..

Shanthy, A. P. and Sowbhagya, C. M. and Bhattacharya, K. R. (1980) Simplified determination of water-insoluble amylose content of rice. Starch/Staerke, 32 (12). 409-411, 11 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1980) Size and shape classification of rice. Riso, 29 (3). 181-185, 10 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1979) Pasting behavior of rice: a new method of viscography. Journal of Food Science, 44 (3). pp. 797-800.

Bhattacharya, K. R. and Sowbhagya, C. M. and Indudhara Swamy, Y. M. (1979) Quality classification of rice. International Rice Research Newsletter, 4 (4). p. 7.

Sowbhagya, C. M. and Bhattacharya, K. R. (1979) Simplified determination of amylose in milled rice. Staerke, 31 (5). 159-163, 6 ref..

Bhattacharya, K. R. and Indudhara Swamy, Y. M. and Sowbhagya, C. M. (1979) Varietal difference in equilibrium moisture content of rice and effect of kernel chalkiness. Journal of Food Science and Technology, India, 16 (5). 214-215, 12 ref..

Swamy, Y. M. I. and Sowbhagya, C. M. and Bhattacharya, K. R. (1978) Changes in the physicochemical properties of rice with aging. Journal of the Science of Food and Agriculture, 29 (7). 627-639, 18 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. and Indudhara Swamy, Y. M. (1978) Importance of insoluble amylose as a determinant of rice quality. Journal of the Science of Food and Agriculture, 29 (4). 359-364, 18 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1978) On viscograms and viscography, with special reference to rice flour. Journal of Texture Studies, 9 (3). 341-351, 17 ref..

Sowbhagya, C. M. and Bhattacharya, K. R. (1976) Lipid autoxidation in rice. Journal of Food Science, 41 (5). 1018-1023, 30 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1976) Technical note: an alkali degradation test and an alcoholic alkali bran-staining test for determining the approximate degree of milling of rice. Journal of Food Technology, 11 (3). 309-312, 5 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. and Swamy, Y. M. I. (1972) Interrelationship between certain physicochemical properties of rice. Journal of Food Science, 37 (5). 733-735, 13 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. and Swamy, Y. M. I. (1972) Some physical properties of paddy and rice and their interrelations. Journal of the Science of Food and Agriculture, 23 (2). 171-186, 17 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1972) A colorimetric bran pigment method for determining the degree of milling of rice. Journal of the Science of Food and Agriculture, 23 (2). 161-169, 10 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1972) An improved alkali reaction test for rice quality. Journal of Food Technology, 7 (3). 323-331, 6 ref..

Sowbhagya, C. M. (1972) A simple iodine test for waxy rice. Journal of Food Science and Technology, 9 (3). 150-151, 8 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1971) Water uptake by rice during cooking. Cereal Science Today, 16 (12). 420-424, 25 ref..

Sowbhagya, C. M. and Bhattacharya, K. R. (1971) A simplified colorimetric method for determination of amylose content in rice. Staerke, 23 (2). 53-56, 5 ref..

Desikachar, H. S. R. and Sowbhagya, C. M. and Viraktamath, C. S. and Indudhara Swamy, Y. M. and Bhashyam, M. K. (1969) Steaming of paddy for improved culinary, milling and storage properties. Journal of Food Science and Technology (Mysore), 6 (2). 117-121, 8 ref..

Sowbhagya, C. M. and Mayura, K. and Nair, K. G. and Sastry, L. V. L. and Siddappa, G. S. (1963) Estimation of benzoic acid in the presence of vanillin in synthetic syrups. Journal of Association of Official Analytical Chemists, 46. pp. 767-768.

Thesis

Sowbhagya, C. M. (1985) Studies on physicochemical properties of rice in relation to its cooking quality. Doctoral thesis, Central Food Technological Research Institute.