Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 1982

A

Abu Abdullah, MD. (1982) Rheological characteristics of bread : Wheat flour as influenced by bromate and ascorbic acid. Masters thesis, Central Food Technological Research Institute.

D

Desikachar, H. S. R (1982) Technology options for formulating weaning foods for the economically weaker segments of populations in developing countries. Food and Nutrition Bulletin, 4 (4). 57-59, 5 ref..

H

Haridas Rao, P. (1982) Studies on chapathi and similar traditional foods. Doctoral thesis, Central Food Technological Research Institute.

Himadri Kumar, Das (1982) Sugar substitutes for the bread making. [Student Project Report] (Submitted)

J

Jaganathan, R. (1982) Role of optional ingredients in improving the quality of biscuits. Masters thesis, Central Food Technological Research Institute.

S

Selvaraj, A. and Shurpalekar, S. R. (1982) On improving the quality of soya-fortified bread. Journal of Food Science and Technology, 19 (6). 242-245, 14 ref..

V

Venkateswara Rao, G. and Shurpalekar, S. R. and Bolling, H. (1982) Quality characteristics of Indian wheat varieties. Part 1. Quality of wheat and flour in relation to the extraction rate. Getreide Mehl und Brot, 36. pp. 172-196.