Items where Author is "Susanna, S."

Susanna, S. and Prabhasankar, P. (2015) Development of hyoimmunogenic pasta and its immunochemical validation with celiac disease patients' sera. LWT - Food Science and Technology, 62 (1). pp. 333-340.

Susanna, S. and Prabhasankar, P. (2015) Effect of different enzymes on immunogenicity of pasta. Food and Agricultural Immunology, 26 (2). pp. 231-247.

Susanna, S. (2013) Development of Modified Gluten Pasta. Doctoral thesis, University of Mysore.

Rajeswari, G. and Susanna, S. and Prabhasankar, P. and Venkateswara Rao, G. (2013) Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics. Food Bioscience, 4. pp. 13-20.

Susanna, S. and Prabhasankar, P. (2013) A study on development of Gluten free pasta and its biochemical and immunological validation. LWT - Food Science and Technology, 50. pp. 613-621. ISSN 0023-6438

Susanna, S. and Prabhasankar, P. (2012) Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta. Food Science and Technology International, 18 (4). pp. 403-411.

Susanna, S. and Prabhasankar, P. (2011) A comparative study of different bio-processing methods for reduction in wheat flour allergens. European Food Research and Technology, 233. pp. 999-1006. ISSN 00217-010