Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 1991

Article

Haridas Rao, P. and Malini Rao, H. (1991) Effect of incorporating wheat bran on the rheological characteristics and bread making quality of flour. Journal of Food Science and Technology, 28 (2). 92-97, 15 ref.. ISSN 0022-1155

Leelavathi, K. and Haridas Rao, P. and Shamanthaka Sastry, M. C. (1991) Studies on the utilization of sunflower kernels in bakery products. Journal of Food Science and Technology, 28 (5). 280-284, 22 ref.. ISSN 0022-1155

Sakariah, K. K. (1991) Food industry -- manpower needs and training. Indian Food Industry, 10 (3). pp. 29-31.

Sharma, Y. K. and Subramanian, N. (1991) Studies on the soy-wheat flour blends in chapati making. Indian Journal of Nutrition and Dietetics, 28 (8). 228-231; 11 ref..

Srivastava, A. K. and Haridas Rao, P. (1991) Changes in the pasting, rheological and baking qualities of flour during short term storage. Journal of Food Science and Technology, 28 (3). 153-156, 13 ref.. ISSN 0022-1155

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..

Thesis

Indrani, D. (1991) Studies on whole wheat flour bread. Masters thesis, Central Food Technological Research Institute.

Student Project Report

Deepak, M. D. (1991) Use of ragi flour in cookies. [Student Project Report] (Submitted)

Mini, Naroola (1991) Improvement of keeping quality of bakery products by microwave treatment. [Student Project Report] (Submitted)