Items where Author is "Vasanth Kumar, A. K."

Amudha, Senthil and Ravi, R. and Vasanth Kumar, A. K. (2006) Quality characteristics of blackgram papad. International Journal of Food Sciences and Nutrition, 57 (1/2). pp. 29-37.

Lakshmi, K. and Vasanth Kumar, A. K. and Jaganmohan Rao, L. and Madhava Naidu, M. (2005) Quality evaluation of flavoured RTS beverage and beverage concentrate from tamarind pulp. Journal of Food Science and Technology (India), 42 (5). pp. 411-415.

Susheelamma, N. S. and Asha, M. R. and Ravi, R. and Vasanth Kumar, A. K. (2002) Comparative studies on physical properties of vegetable oils and their blends after frying. Journal of Food Lipids, 9 (4). 259-276, 21 ref..

Narasimhan, S. and Vasanth Kumar, A. K. and Ravi, R. and Chand, N. (1999) Optimization of Kreis test for edible oils. Journal of Food Lipids, 6 (2). 107-115; 5 ref..

Vasanth Kumar, A. K. (1999) Studies on edible oil blends - sensory and fatty acids profiles, chemical parameters and their correlations. Masters thesis, Central Food Technological Research Institute.

Narasimhan, S. and Sarvamangala, G. K. and Vasanth Kumar, A. K. and Nagin, Chand. and Rajalakshmi, D. (1994) Kinetics of the Kreis test through response surface methodology. Journal of the American Oil Chemists' Society, 71 (11). 1267-1271, 15 ref..