Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2003

Article

Alok, K. Srivastava and Prasada Rao, U. J. S. and Haridas Rao, P. (2003) Studies on protein and its high-molecularweight subunit composition in relation to chapati-making quality of Indian wheat cultivars. Journal of the Science of Food and Agriculture, 83. pp. 225-231.

Dasappa, Indrani. and Venkateswara Rao, G. (2003) Influence of surfactants on rheological characteristics of dough and quality of parotta. International Journal of Food Science and Technology, 38 (1). pp. 47-54.

Indrani, D. and Prabhasankar, P. and Rajiv, J. and Venkateswara Rao, G. (2003) Scanning electron microscopy, rheological characteristics, and bread-baking performance of wheat-flour dough as affected by enzymes. Journal of Food Science, 68 (9). pp. 2804-2809.

Indrani, D. and Jyotsna, Rajiv and Prabhasankar, P. and Venkateswara Rao, G. (2003) Chemical, rheological and parotta making characteristics of flourmill streams. European Food Research and Technology, 217. pp. 219-223.

Thesis

Deepa, D'souza (2003) Functional role of sugar and sugar syrup in biscuit manufacture. Masters thesis, Central Food Technological Research Institute.

Jeena, Samuel (2003) Recent developments in fats and oils for bakery applications. Masters thesis, Central Food Technological Research Institute.

Nilanjan, Chakraborty (2003) Soy properties and uses in baking. Masters thesis, Central Food Technological Research Institute.

Student Project Report

Deepa, D'souza (2003) Effect of various syrups on biscuit quality. [Student Project Report] (Submitted)

Jeena, Samuel (2003) Studies on the effect of enzyme systems on dough rheology and bread quality. [Student Project Report] (Submitted)

Nilanjan, Chakraborty (2003) Protein enrichment of cookie flour with Bengal gram (Cicer arietinum) dhal flour. [Student Project Report] (Submitted)

Sapna, M. (2003) Molecular characterization of wheat varieties differing in chapati making characteristics. [Student Project Report] (Submitted)