Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 1990

Arvind, M. R. (1990) Studies on the modification of hard wheat flour for cookie making. [Student Project Report] (Submitted)

Haridas Rao, P. (1990) Recent developments in the use of shortenings and surfactants in breadmaking. Indian Food Industry, 9 (3). 28-32, 21 ref..

Jayanta, Sur (1990) Use of sorbitol for preparation of therapeutic bakery products. [Student Project Report] (Submitted)

Leelavathi, K. and Vetrimani, R. and Haridas Rao, P. (1990) Changes in the Functional Characteristics of Wheat During Soaking and Subsequent Germination. Journal of Food Science and Technology, 27 (5). pp. 349-354.

Narasimhan, K. S. (1990) Infestation control strategies in wheat flour milling industry. Indian Baker, 21 (2). pp. 31-40.

Venkateswara Rao, G. and Indrani, D. (1990) Comparative Suitability of Resultant Atta and Whole Wheat Flour for Brown Bread. Journal of Food Science and Technology, 27 (2). pp. 89-92. (Submitted)

Vetrimani, R. and Haridas Rao, P. (1990) Studies on Stabilization of Wheat Bran. Journal of Food Science and Technology, 27 (5). pp. 332-335.

Vinita, Mansharamani (1990) Suitablility of different mill streams from soft wheat flour for cake making. [Student Project Report] (Submitted)