Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2000

Hastir, Nidhi (2000) Preservation of bakery products. Masters thesis, Central Food Technological Research Institute.

Indrani, D. and Jyothsna Rao, S. and Udaya Sankar, K. and Venkateswara Rao, G. (2000) Changes in the physical-chemical and organoleptic characteristics of parotta during storage. Food Research International, 33. pp. 323-329.

Indrani, D. and Venkateswara Rao, G. (2000) Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta. Food Research International, 33. pp. 875-881.

Nidhi, Hastir (2000) Effect of starch and mixing methods on the quality of slab cakes. [Student Project Report] (Submitted)

Prabhasankar, P. and Sudha, M. L. and Haridas Rao, P. (2000) Quality characteristics of wheat flour milled streams. Food Research International, 33. pp. 381-386.

Prabhasankar, P. and Vijaya Kumar, M. and Lokesh, B. R. and Haridas Rao, P. (2000) Distribution of free lipids and their fractions in wheat flour milled streams. Food Chemistry, 71. pp. 97-103. ISSN 0308-8146

Preeti, P (2000) Bromate replacers in bread. Masters thesis, Central Food Technological Research Institute.

Preeti, P. (2000) Effect of Indigeneous enzymes on cookie quality. [Student Project Report] (Submitted)

Sanjeev, Kumar (2000) Wheat based breakfast and snack foods. Masters thesis, Central Food Technological Research Institute.

Saxena, D. C. and Rao, P. H. (2000) Effect of damaged starch on the pasting characteristics and tandoori roti making quality of whole wheat flour. Sciences des Aliments, 20 (6). 591-602, 24 ref..

Smita, Gupta (2000) Effect of heat treatment on the Rheological characteristics of wheat flour and biscuit quality. [Student Project Report] (Submitted)

Smita, Gupta (2000) Fortification of flour and bakery products with micronutrients. Masters thesis, Central Food Technological Research Institute.

Srivastava, A. K. and Haridas Rao, P and Seibel, W and Bruemmer, J M (2000) Studies on fractionation and reconstitution of whole wheat flour. Getreide, Mehl und Brot, 54 (1). 6-10, 14 ref..