Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2008

Article

Aalami, M. and Leelavathi, K. (2008) Effect of Microbial Transglutaminase on Spaghetti Quality. Journal of Food Science, 73 (5). C306-C312.

Ajila, C. M. and Leelavathi, K. and Prasada Rao, U. J. S. (2008) Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48. pp. 319-326.

Anandharamakrishnan, C. and Reilly, C. D. (2008) Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins. LWT - Food Science and Technology, 41 (2). pp. 270-277.

Gangadharappa, G. H. and Ramakrishna, R. and Prabhasankar, P. (2008) Chemical and scanning electron microscopic studies of wheat whole-meal and its streams from roller flour mill. Journal of Food Engineering, 85 (3). pp. 366-371.

Savitha, Y.S. and Indrani, D. and Jamuna, Prakash (2008) Effect of Replacement of Sugar with Sucralose and Maltodextrin on Rheological Characteristics of Wheat Flour Dough and Quality of Soft Dough Biscuits. Journal of Texture Studies, 39. pp. 605-616.

Smitha, V. K. and Sourav, Kumar and Malleshi, N. G. (2008) Studies on the effect of milling finger millet in different pulverisers on physico-chemical properties of the flour. Journal of Food Science and Technology, 45 (5). pp. 398-405.

Sudha, M. L. and Leelavathi, K. (2008) Influence of micronutrients on rheological characteristics and bread-making quality of flour. International Journal of Food Sciences and Nutrition, 59 (2). pp. 105-15. ISSN 0963-7486

Sudha, M. L. and Leelavathi, K. R. (2008) Relationship between the protein content and cookie making quality of different mill streams. Advances in Food Sciences, 30 (2). pp. 70-77.

Thesis

Gayatri, Bahal (2008) Role of enzymes from milled by-products in baking industry. Masters thesis, Central Food Technological Research Institute.

Shivani, Bansal (2008) Wheat milling by-products in bakery industry. Masters thesis, Central Food Technological Research Institute.

Student Project Report

Dachana, K. B. (2008) Effect of Moringa leaves on Nutritional, Textural and Organoleptic Characteristics of Cookies. [Student Project Report]

Gayatri, Bahal (2008) Role of enzymes from milled byproducts in baking industry. [Student Project Report]

Ms., Chetana (2008) Nutritional Characteristics Of Linseeds/Flaxseeds (Linum Usitatissimum),and its Application in Bakery Product. [Student Project Report] (Submitted)

Murali, Krishnan (2008) Recent Developments in Health based Pasta Products. [Student Project Report]

Nandeesh, K. (2008) Development of fibre rich soft dough biscuits. [Student Project Report]

Nirmala, Metwal (2008) Functional Ingredients in Bakery Products. [Student Project Report]

Rashmi, Kumari (2008) Use of Fats and Oils in Bakery Products. [Student Project Report]

Sowmya, M. (2008) Effect of Total Replacement of Fat with Sesame oil on the Quality Characteristics of Cakes. [Student Project Report]

Tina, Fuad (2008) Role of different Indian wheat species in pasta making. [Student Project Report]