Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 1994

Annapoorna, Kamath (1994) Role of starch in bakery products. Masters thesis, Central Food Technological Research Institute.

Annapoorna, Kamath (1994) The effect of different levels of starch from various sources on the quality of cookies. [Student Project Report] (Submitted)

Balasubrahmanyam, N. and Muralikrishna, V. (1994) Sorption characteristics and packaging of milled wheat products. Indian Miller, 24 (6). pp. 33-39.

Chatterjee, Siddhartha (1994) Rheology of cracker, cookie and biscuit dough and its effect on end product quality. Masters thesis, Central Food Technological Research Institute.

Eswaran, K (1994) Comparative studies on the properties of the vital gluten from aestivum and durum wheats and their effect on the bread quality. [Student Project Report] (Submitted)

Kamatha Sasikala, Babu (1994) Use of enzymes as improvers in bakery products. Masters thesis, Central Food Technological Research Institute.

Krishnappa, K. G. (1994) Study on electrical energy utilisation in roller flour milling industry. Indian Miller, 24 (6). 16-20, 10 ref..

Prasanta, Sarkar (1994) Dough stickness. Masters thesis, Central Food Technological Research Institute.

Raghavan, C. V. and Sai Manohar, R. and Haridas Rao, P. (1994) Effect of key factors on mechanical sheeting characteristics of chapati dough made from whole wheat flour and resultant atta. Journal of Food Science and Technology, 31 (3). 202-206, 13 ref.. ISSN 0022-1155

Raghavan, C. V. and Srichandan Babu, R. and Srinivasa Rao, P. N. (1994) Selection and uses of stainless steel in food industry. Indian Food Industry, 13 (2). 26-32, 9 ref..

Rajiv, Arora (1994) Influence of Emulsifier gels on the quality of layer cake. [Student Project Report] (Submitted)

Saekia, L. and Siddalingu, Mr. and Ranganna, S. (1994) Thermal Process Requirements for Beans, Gourds and Curried Vegetables. Journal of Food Science and Technology, 31 (6). pp. 463-468.

Srivastava, A. K. and Patel, V. R. and Haridas Rao, P. (1994) Effect of common salt substitution on the dough characteristics and bread quality. Journal of Food Science and Technology, 31 (1). 15-18, 16 ref.. ISSN 0022-1155

Vatsala, C. N. and Haridas Rao, P. (1994) Rapid determination of dry gluten by microwave. Cereal Chemistry, 71 (6). 635-636, 3 ref..

Vetrimani, R. and Rahim, A. (1994) Effect of Drying of Vermicelli in Hot Air Oven on its Cooking Quality. Journal of Food Science and Technology, 31 (5). pp. 400-403.