Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 1998

A

Anu Mary, Mathews (1998) Effect of surfactants on the rheological properties of dough and the quality of bread. [Student Project Report] (Submitted)

Asna, Urooj and Vinutha, S. R. and Shashikala, P. and Leelavathy, K. and Haridas Rao, P. (1998) Effect of Barley incorporation in Bread on its Quality and Glycemic responses in Diabetics. International Journal of Food Sciences and Nutrition, 49 (4). pp. 265-270.

G

Grace, George (1998) Resistant starch : Its chemistry and application in baking. Masters thesis, Central Food Technological Research Institute.

J

Jissy, K. Jacob (1998) Effect of fats on cookie quality. [Student Project Report] (Submitted)

P

Prakash, M. and Haridas Rao, P. and Susheelamma, N. S. and Prabhakar, J. V. (1998) Rheological characteristics of native and steamed wheat flour suspensions. Journal of Cereal Science, 28 (3). 281-289, 24 ref..

R

Roshni, T. (1998) Studies on low calorie cakes. [Student Project Report] (Submitted)

S

Sai Manohar, R. and Manohar, B. and Haridas Rao, P. (1998) Rheological characterization of wheat porridge (cooked dalia), a semi-liquid breakfast food. Journal of Cereal Science, 27 (1). 103-108, 19 ref..

Shalini, Sinha (1998) Physico-Chemical changes during storage of bread. Masters thesis, Central Food Technological Research Institute.

Soman, Shiny (1998) Studies on whole wheat flour biscuits. [Student Project Report] (Submitted)

Sudha, M. L. and Vetrimani, R. and Rahim, A. (1998) Quality of vermicelli from finger millet (Elusine coracana) and its blend with different milled wheat fractions. Food Research International, 31 (2). pp. 99-104.

V

Venkatesh Murthy, K. and Sai Manohar, R. and Haridas Rao, P. (1998) Factors affecting sheeting characteristics of chapati dough using pneumatic pressure extrusion. Journal of Food Science and Technology, 35 (2). 122-127, 10 ref..