Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2009

A

Abhinav, Sharma (2009) Application of Microwave Baking for Bakery Products. Masters thesis, University of Mysore.

Amarinder Singh, Grewal (2009) Major Enzymes in Wheat Flour. Masters thesis, University of Mysore.

Ananthanarayan, T.R. (2009) Effect of Raw and Toasted Green Gram (Phaseolus aureus Roxb) Flour on Chapathi making Quality of Whole Wheat Flour. [Student Project Report]

Archana, J. and Madhumitha, S. and Valiammai, A. (2009) Influence of Blackgram Flour on Pasta Processing. [Student Project Report]

Ashwini, A. and Jyotsna, R. and Indrani, D. (2009) Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids, 23 (3). pp. 700-707. ISSN 0268-005X

B

Bheema Rao, Nanditha and Jena, B. S. and Prabhasankar, P. (2009) Influence of natural antioxidants and their carry-through property in biscuit processing. Journal of Science of Food and Agriculture, 89. pp. 288-298.

G

Gangadharappa, G. H. and Basavaraj, Mundalamani (2009) Determination of flourmill roll groove depth, machining time and power consumption by using computer aided spreadsheet. Journal of Food Science and Technology, 46 (4). pp. 388-391.

Gayatri, Bahal (2009) Effect of Oxidative Enzymes of Wheat Germ on the Biochemical and Rheological Characteristics of Bakery Products. [Student Project Report]

Gurushree, M. N. and Nandini, C. R. and Pratheeksha, K. (2009) Design and Development of Chapati Presser with an Extruder for Preparing Muruku. [Student Project Report]

K

Kadam, S. U. (2009) Role of Marine Functional Ingredients in Bakery and Pasta Products. Masters thesis, University of Mysore.

Krishnendu, Mohan (2009) Effect of Raw and Toasted Red Gram (cajanus cajan L) Flour on Chapathi making Quality of Whole Wheat Flour. [Student Project Report]

M

Murali, Krishnan (2009) Influence of Natural Ingredients in Pasta Products Development. [Student Project Report]

N

Nanditha, B. and Prabhasankar, P. (2009) Antioxidants in Bakery Products:A Review. Critical Reviews in Food Science and Nutrition, 49. pp. 1-27.

Nirmala, Metwal (2009) Development of fibre and omega fatty acids rich cookies. [Student Project Report] (Submitted)

P

Parimala, K.R. (2009) Traditional Wheat based Products. Masters thesis, University of Mysore.

Prabhasankar, P. and Ganesan, P. and Bhaskar, N. and Hirose, A. and Stephen, Nimishmol and Gowda, Lalitha R. and Hosokawa, M. and Miyashita, K. (2009) Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation. Food Chemistry, 115 (2). pp. 501-508. ISSN 0308-8146

Prabhasankar, P. and Ganesan, P. and Bhaskar, N. (2009) Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality, Biofunctional, and Microstructure Characteristics of Pasta. Food Science and Technology International , 15. 471-479.

R

Rashmi, Kumari (2009) Use of Oils, Additives on Rheological Fatty Acid Profile and Quality Characteristics of Fat Replaced, Zero TFA Cakes. [Student Project Report]

S

Sangeetha, Vijaykumar (2009) Sugarcane Bagasse – A By-Product of Sugar Industry, Its Characterisation and Utilization in the Preparation of High Fiber Biscuits. [Student Project Report]

Shipra, Bhargava (2009) Low Glycemic Index Bakery, Traditional and Pasta Products. Masters thesis, University of Mysore.

Shivani, Bansal (2009) Effect of Wheat Germ in Preparation of Biscuits. [Student Project Report]

Shruthi, B. and Shruthi, G .S and Sindu, T. V and Sneha, Pandey (2009) Design and Development of Innovative Online Semolina Drier. [Student Project Report]

Sourav, Kumar and Alok, K. Srivastava and Prasada Rao, U. J. S. and Haridas Rao, P. (2009) Studies on gluten proteins and farinograph characteristics of wheat flour mill streams. Journal of Food Science and Technology, 46 (1). pp. 21-25.

Sowmya, M. and Jeyarani, T. and Jyotsna, R. and Indrani, D. (2009) Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes. Food Hydrocolloids, 23 (7). pp. 1827-1836. ISSN 0268-005X

Sudha, M. L. and Venkateswara Rao, G. (2009) Influence Of Hydroxypropyl Methylcellulose On The Rheological And Microstructural Characteristics Of Whole Wheat Flour Dough And Quality Of Puri. Journal of Texture Studies, 40. pp. 172-191.

Suresh, D.Sakhare and Inamdar, Aashitosh.A (2009) Debranning of Wheat: A review. Indian Food Industry. pp. 52-57.