Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 1993

E

Eswaran, K (1993) Vital gluten production, properties and uses. Masters thesis, Central Food Technological Research Institute.

H

Haridas Rao, P. (1993) Flour improvers and additives in bread. Indian Miller, 23 (5). pp. 29-33.

Haridas Rao, P. (1993) Healthy bakery products. Indian Miller, 23 (6). pp. 9-18.

Haridas Rao, P. and Venkateshwar Reddy, K. (1993) Specific flours: Production and quality control. Indian Miller, 24 (1). pp. 109-114.

J

Jyothsna Rao, S. and Prasad, M. S. and Venkateswara Rao, G. (1993) Effect of Xanthan Gum on the Quality of Bread. Journal of Food Science and Technology (India), 30 (4). pp. 265-268.

L

Leelavathi, K. and Haridas Rao, P. (1993) Development of High Fibre Biscuits Using Wheat Bran. Journal of Food Science and Technology (India), 30 (3). pp. 187-190.

M

Maria, Pais (1993) Reducing agents in bakery products. Masters thesis, Central Food Technological Research Institute.

Mazhar, H. and Chandrashekar, A. and Shetty, H. S. (1993) Isolation and immunochemical characterization of the alcohol-extractable proteins (kafirins) of Sorghum bicolor (L.) Moench. Journal of Cereal Science, 17 (1). 83-93, 28 ref..

R

Rahim, A. and Vatsala, C. N. and Shurpalekar, S. R. (1993) Development of a Laboratory Method for Preparation of Nan. Journal of Food Science and Technology (India), 30 (2). pp. 114-117.

Rajiv, Arora (1993) Influence of shortening and emulsifier interaction on the quality of layer cakes. Masters thesis, Central Food Technological Research Institute.

S

Srivastava, A. K. and Haridas Rao, P. (1993) Effect of Using Different Sources of Milk Products on the Quality of Bread. Journal of Food Science and Technology (India), 30 (2). pp. 109-113.

Srivastava, A. K. and Haridas Rao, P. (1993) Studies on Low-Fat Soft Dough Biscuits. Journal of Food Science and Technology (India), 30 (1). pp. 21-24.

V

Venkateswara Rao, G. and Haridas Rao, P. (1993) Methods for Determining Rheological Characteristics of Doughs : A Critical Evaluation. Journal of Food Science and Technology (India), 30 (1). pp. 77-87.

Vikash, Raj (1993) Influence of Guar Gum and Potassium iodate on quality of buns. [Student Project Report] (Submitted)