Items where Author is "Sushma, Thakur."

Article

Sushma, Thakur. and Saxena, D. C. (2000) Formulation of extruded snack food (gum based cereal-pulse blend): Optimisation of ingredients level using response surface methodology. Lebensmittel Wissenschaft und Technologie, 33 (5). pp. 354-361.

Sushma, Thakur. and Prasad, M. S. and Rastogi, N. K. (1995) Effect of xanthan on textural properties of idli (traditional south Indian food). Food Hydrocolloids, 9 (2). 141-145, 14 ref..