Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 1986

A

Ahmed, A. R (1986) Upgrading of Sudanese sorghum bread "KISRA" : Nutritional and physico-chemical studies. [Student Project Report] (Submitted)

C

ChandraShekara, S. and Haridas Rao, P. and Shurpalekar, S. R. (1986) Studies on the consistency of biscuit doughs using `Research' water absorption meter. Journal of Food Science and Technology, 23 (4). pp. 208-212.

H

Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1986) Test baking of chapati - development of a method. Cereal Chemistry, 63 (4). 297-303, 6 ref..

Hemamalini, Rao (1986) Studies on the development of high-fibre bakery products. [Student Project Report] (Submitted)

K

Krishna Prasad, A. (1986) Effect of addition of different starches on cookie quality. [Student Project Report] (Submitted)

L

Leelavathi, K. and Haridas Rao, P. and Shurpalekar, S. R. (1986) Studies on the functional characteristics of differently milled whole wheat flour (atta). Journal of Food Science and Technology, 23 (1). 10-14, 7 ref..

R

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..

Ranga Rao, G. C. P. and Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1986) Effect of heat developed during grinding wheat in a disc mill on some chemical, rheological and chapati making characteristics of flour. Journal of Food Science and Technology, 23 (1). 29-32, 12 ref..

S

Selvaraj, A. and Leelavathi, K. and Haridas Rao, P. and Shurpalekar, S. R. (1986) On improving the bread making quality of flour from field sprouted wheat. Journal of Food Science and Technology, 23 (1). 24-29, 15 ref..

Shukla, V. K. (1986) Studies on puri based on composite flours. [Student Project Report] (Submitted)

V

Venkateswara Rao, G. and Leelavathi, K. and Haridas Rao, P. and Shurpalekar, S. R. (1986) Changes in the quality characteristics of chapati during storage. Cereal Chemistry, 63 (2). 131-135, 13 ref..

Venkateswara Rao, G. and Shurpalekar, S. R. and Menger, A. (1986) Studies on milling and noodle making quality of different extraction rate semolinas from durum wheat. Journal of Food Science and Technology, 23 (3). 121-126, 12 ref..

Venkateswara Rao, G. and Shurpalekar, S. R. and Nierle, W. (1986) Effect of wheat flour extraction rate on protein fractions. Lebensmittel Wissenschaft und Technologie, 19 (2). 184-186, 15 ref..

Venkateswara Rao, G. and Weipert, D. and Seibel, W. (1986) Effect of additives on the rheological and baking characteristics of different extraction rate wheat flours. Journal of Food Science and Technology, 23 (4). pp. 183-189.

Vitthal, R. P. (1986) Therapeutic bakery products. Masters thesis, Central Food Technological Research Institute.