Items where Author is "Sreechithra, T. V."

Article

Sreechithra, T. V. and Suresh Sakhare, D. (2025) Development of novel process for production of high-protein soybean semolina and its functionality. Food Research International, 203. pp. 1-11.

Sreechithra, T. V. and Suresh Sakhare, D. (2025) Impact of processing techniques on the nutritional quality, antinutrients, and in vitro protein digestibility of milled soybean fractions. Journal of Food Chemistry, 485. pp. 1-9.

Sreechithra, T. V. and Amrita, Ray and Suresh, D. Sakhare (2024) Effect of a novel high-fibre component from quinoa on the properties of bread-making. International Journal of Food Science and Technology, 59. pp. 6421-6430.