Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 1996

A

Ajay, Sanghi (1996) Frozen dough for bakery products. Masters thesis, Central Food Technological Research Institute.

D

Dharmesh Chandra, Saxena (1996) Studies on tandoori roti : An Indian traditional food. Doctoral thesis, Central Food Technological Research Institute.

H

Haridas Rao, P. (1996) Human Resource Development for Flour Milling Industry. Indian Miller. pp. 7-12.

J

Jagdeep Singh, Marahar (1996) Flour treatments for the manufacture of soft wheat products. Masters thesis, Central Food Technological Research Institute.

M

Manish, Singh (1996) Influence of emulsifiers on the quality of short dough biscuits. [Student Project Report] (Submitted)

P

Patel, M. M. and Nagin, Chand. and Venkateswara Rao, G. (1996) Quality changes during storage of bread from wheat and blackgram (Phaseolus mungo). Journal of Food Science and Technology, 33 (1). 83-85, 18 ref.. ISSN 0022-1155

Patel, M. M. and Venkateswara Rao, G. (1996) Effect of sugar, fat and emulsifiers on cookies prepared from blends of wheat and blackgram (Phaseolus mungo) flours. Journal of Food Science and Technology, 33 (4). 326-328, 15 ref.. ISSN 0022-1155

Patel, M. M. and Venkateswara Rao, G. (1996) Influence of untreated, heat-treated and germinated blackgram flours on biscuit making quality of wheat flour. Journal of Food Science and Technology, 33 (1). 53-56, 12 ref.. ISSN 0022-1155

S

Sastry, C. S. P. and Venkateswara Rao, G. and Krishnamacharyulu, A. G. (1996) Indirect visible spectrophotometric oxidimetry of sorbic acid. Journal of Food Sceince and Technology, 33 (4). pp. 335-337.

Saxena, D. C. and Haridas Rao, P. (1996) Effect of different baking modes on the physico-chemical and sensory characteristics of tandoori roti. Zeitschrift fuer Lebensmittel Untersuchung und Forschung, 203 (3). pp. 262-267.

Saxena, D. C. and Haridas Rao, P. (1996) Optimization of ingredients and process conditions for the preparation of tandoori roti using response surface methodology. International Journal of Food Science and Technology, 31 (4). 345-351, 16 ref..

Seependra, Kumar (1996) Functional additives in biscuits, crackers and cookies. Masters thesis, Central Food Technological Research Institute.

Selvaraj, A. and Haridas Rao, P. (1996) Factors influencing the quality of cake doughnut. Journal of Food Science and Technology, 33 (1). 41-46, 12 ref.. ISSN 0022-1155

Sindhuja, A (1996) Composite flour cookies from amaranthus seed grain. [Student Project Report] (Submitted)

Srivastava, A. K. and Ajet Rao, B. B. and Balasubrahmanyam, N. and Haridas Rao, P. (1996) Use of whey solids in soft dough biscuit. Advances in Food Sciences, 18 (3/4). 67-72, 18 ref..

V

Vishal, Bharat (1996) Effect of acid and enzyme-inverted syrups on biscuits quality. [Student Project Report] (Submitted)