Items where Author is "Vatsala, C. N."

Article

Prasada Rao, U. J. S. and Vatsala, C. N. and Haridas Rao, P. (2002) Changes in protein characteristics during the processing of wheat into flakes. European Food Research and Technology, 215 (4). 322-326, 30 ref..

Vatsala, C. N. and Saxena, C. D. and Rao, P. H. (2001) Optimization of ingredients and process conditions for the preparation of puri using response surface methodology. International Journal of Food Science and Technology, 36 (4). 407-414, 12 ref..

Sowbhagya, H. B. and Sampathu, S. R. and Vatsala, C. N. and Krishnamurthy, N. (1998) Stability of curcumin, a natural yellow colourant during processing and storage of fruit bread. Beverage and Food World, 25 (4). pp. 40-43.

Vatsala, C. N. and Haridas Rao, P. (1994) Rapid determination of dry gluten by microwave. Cereal Chemistry, 71 (6). 635-636, 3 ref..

Rahim, A. and Vatsala, C. N. and Shurpalekar, S. R. (1993) Development of a Laboratory Method for Preparation of Nan. Journal of Food Science and Technology (India), 30 (2). pp. 114-117.

Vatsala, C. N. and Haridas Rao, P. (1992) Studies on Fruit Bread. Journal of Food Science and Technology, 29 (4). pp. 213-217.

Vatsala, C. N. and Haridas Rao, P. (1991) Studies on invert syrup for use in biscuits. Journal of Food Science and Technology, India, 28 (3). 149-152, 8 ref..

Vatsala, C. N. and Haridas Rao, P. (1987) On factors affecting the acidity of soft dough biscuits. Journal of Food Science and Technology, 24 (6). pp. 286-288.

Rahim, A. and Vatsala, C. N. and Venkateswara Rao, G. and Shurpalekar, S. R. (1986) A small scale process for milling of wheat. II. A process for coarse grit (Dalia) milling. Journal of Food Science and Technology, 23 (4). 193-196, 4 ref..

Vatsala, C. N. and Shurpalekar, S. R. (1985) Suitability of germinated wheat for the preparation of biscuits and cakes. Indian Miller, 15 (4). 27, 29, 30-36, 7 ref..

Rahim, A. and Venkateswara Rao, G. and Vatsala, C. N. and Shurpalekar, S. R. (1983) A novel approach for small scale cleaning of wheat. Indian Food Industry, 2. pp. 13-15.

Shurpalekar, S. R. and Rahim, A. and Venkateswara, Rao and Vatsala, C. N. (1983) A simple process for milling of wheat for bakery flour and atta. Indian Miller, 14 (1). pp. 25-27.

Venkateswara Rao, G. and Ranga Rao, G. C. P. and Vatsala, C. N. and Kumar, G. V. and Shurpalekar, S. R. (1978) Bread, biscuit and chapati making quality of Indian triticales. Journal of Food Science and Technology, India, 15 (1). 11-15, 11 ref..

Shurpalekar, S. R. and Kumar, G. V. and Rao, G. V. and Rao, G. C. P. R. and Rahim, A. and Vatsala, C. N. (1976) Physico-chemical, rheological and milling characteristics and bread and chapati making quality of Indian wheats. Journal of Food Science and Technology, India, 13 (2). 79-83, 11 ref..