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

Article

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

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.

Student Project Report

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

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

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