Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 1997

Ajay, Sanghi (1997) Influence of high sucrose on rheological characteristics of dough and quality of bread. [Student Project Report] (Submitted)

Anu Mary, Mathews (1997) Role of surfactants in bread. Masters thesis, Central Food Technological Research Institute.

Dharmesh, C. Saxena and Prasada Rao, U. J. S. and Haridas Rao, P. (1997) Wheat Cultivars: Correlation between Indian Quality of Gluten Proteins, Rheological Characteristics of Dough and Tandoori Roti Quality. Journal of the Science of Food and Agriculture, 74. pp. 265-272.

Jagdeep Singh, Marahar (1997) Effect of incorporation of extruded flour on the quality of high ratio cakes. [Student Project Report] (Submitted)

Jissy, K. Jacob (1997) Effect of heat on functional properties of wheat gluten. Masters thesis, Central Food Technological Research Institute.

Jyothsna Rao, S. and Venkateswara Rao, G. (1997) Effect of incorporation of sorghum flour to wheat flour on chemical, rheological and bread characteristics. Journal of Food Science and Technology, 34 (3). 251-254, 21 ref..

Roshini, T. (1997) The role of polar lipids in baking. Masters thesis, Central Food Technological Research Institute.

Sai Manohar, R. and Haridas Rao, P. (1997) Effect of Sugars on the Rheological Characteristics of Biscuit Dough and Quality of Biscuits. Journal of the Science of Food and Agriculture, 75. pp. 383-390.

Sai Manohar, R. and Haridas Rao, P. (1997) Effect of alpha-amylase and protease on the rheological characteristics of dough and quality of biscuits. Advances in Food Sciences, 19 (1/2). 15-21, 21 ref..

Sai Manohar, R. and Haridas Rao, P. (1997) Effect of mixing period and additives on the rheological characteristics of dough and quality of biscuits. Journal of Cereal Science, 25 (2). 197-206, 21 ref.. ISSN 0733–5210

Saxena, D. C. and Rao, P. H. (1997) Influence of grinding method on some physicochemical characteristics of whole wheat flour and its suitability for the preparation of tandoori roti. Sciences des Aliments, 17 (2). 183-191, 19 ref..

Seependra, Kumar (1997) Effect of reducing agents on dough rheology and baking performance of semi-sweet biscuits. [Student Project Report] (Submitted)

Soman, Shiny (1997) Starch damage and its significance in baking. Masters thesis, Central Food Technological Research Institute.

Srivastava, A. K. and Haridas Rao, P. (1997) Importance of additives in improving the quality of bakery products. Indian Miller, 28 (3). 15-19, 5 ref..

Sukhendu, Ghosh (1997) Fat replacers in bakery products. Masters thesis, Central Food Technological Research Institute.