Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2012

A

Aditi, Mahapatra (2012) Developments in Fruit Based Nutritious Bakery Products. Masters thesis, University of Mysore.

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Chaitali, Sen Gupta (2012) Development Of Nutritious Pizza Base. [Student Project Report] (Submitted)

Chaitali, Sen Gupta (2012) Psyllium and Soya as Functional Ingredients in Bakery Products. [Student Project Report] (Submitted)

Crassina, A. Shimray and Sheetal, Gupta and Venkateswara Rao, G. (2012) Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits. International Journal of Food Science and Technology, 47. pp. 2413-2420.

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Deeptanshu, Srivastava and Jyotsna, R. and Dr., Mahadevamma and Madhava Naidu, M. (2012) Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins. Food and Nutrition Sciences, 3. pp. 1473-1479.

Dipin, S. Pillai and Prabhasankar, P. and Jena, B. S. and Anandharamakrishnan, C. (2012) Microencapsulation of Garcinia Cowa Fruit Extract and Effect of its Use on Pasta Process and Quality. International Journal of Food Properties, 15. pp. 590-604.

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Farheen, Dhinda and Jyothi Lakshmi, A. and Jamuna, Prakash and Indrani, D. (2012) Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread. Food and Bioprocess Technology, 5. pp. 2998-3006.

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Gangadharappa, G. H. and Prabhasankar, P. and Basavaraj, Mundalamani (2012) Development and performance evaluation of servo based PLC operated grain automatic weigher for Flour mill industry. Innovative Systems Design and Engineering, 3 (7). pp. 52-61.

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Indrani, D. and Venkateswara Rao, G. (2012) Research & Developments in South Indian Parotta Technology A review. Indian Food Industry, 31 (5/6). pp. 33-41.

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Jyotsna, R. and Indrani, D. and Prabhasankar, P. and Venkateswara Rao, G. (2012) Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum). Journal of Food Science and Technology, 49 (5). pp. 587-593. ISSN 0022-1155

Jyotsna, Rajiv and Swetha, Lobo and Jyothi Lakshmi, A. and Venkateswara Rao, G. (2012) Influence of Green Gram Flour (Phaseolus Aureus) on the Rheology, Microstructure and Quality of Cookies. Journal of Texture Studies, 43 . pp. 350-360.

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Koushik Maiya, G. (2012) Effect of Barley Flour on rheological, nutritional and quality characteristics of South Indian Parotta. [Student Project Report] (Submitted)

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Latha, R. and Ramasarma, P. R. and Thakur, M. S. and Manonmani, H. K. (2012) Purification and Characterization of DDT-Dehydrohalogenase from Pseudomonas Putida T5. Preparative Biochemistry and Biotechnology, 42. pp. 60-76. ISSN 1082-6068

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Manasa, S. (2012) Characterisation of Volatile Compounds from Different Wheat Flours. [Student Project Report] (Submitted)

Manisha, Guha and Soumya, C. and Indrani, D. (2012) Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29 . pp. 363-373. ISSN 0268-005X

Ms., Ramya (2012) Utilization of Water Chestnut (Trapa Natans) Flour in the Formulation of Muffins. [Student Project Report] (Submitted)

Ms., Sadiya (2012) Role and use of dietary fiber in milled grain products. Masters thesis, University of Mysore.

Murali, Krishnan and Prabhasankar, P. (2012) Health Based Pasta: Redefining the Concept of the Next Generation Convenience Food. Critical reviews in Food Science and Nutrition, 52. pp. 9-20. ISSN 1040-8398

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Neelam, Rawat (2012) Fiber and Protein Enriched Baked Energy Bars. [Student Project Report] (Submitted)

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Pardeep, Saini (2012) Development of Biscuits With Milk Solids. [Student Project Report] (Submitted)

Parimala, K. R. and Sudha, M. L. (2012) Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri. Food Hydrocolloids, 27. pp. 191-200.

Porwal Vaibhav, Badrinarayan (2012) Recent Developments in Wheat Based Noodles. Masters thesis, University of Mysore.

Purnima, C. and Ramasarma, P. R. and Prabhasankar, P. (2012) Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta. Journal of Food Science and Technology, 49 (1). pp. 50-57. ISSN 0022-1155

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Sandeep Baliram, Gawali (2012) Studies on the Influence of Modified Soy Flour in Breadmaking. [Student Project Report] (Submitted)

Satyabadi, Behera (2012) Use of Oil Cakes in Bakery Products. [Student Project Report] (Submitted)

Shalini, M (2012) Chemical Composition of Water Chestnut (Trapa Natans) Flour and its Application in Bakery Product. [Student Project Report] (Submitted)

Sheetal, Gupta and Crassina, A. Shimray and Venkateswara Rao, G. (2012) Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour. International Jurnal of Food Sciences and Nutrition, 63 (4). pp. 411-420. ISSN 0963-7486

Shekhar, U. Kadam and Prabhasankar, P. (2012) Evaluation of Cooking, Microstructure, Texture and Sensory Quality Characteristics of Shrimp Meat-Based Pasta. Journal of Texture Studies , 43 . pp. 268-274. ISSN 0022-4901

Shipra, Bhargava and Jyothi Lakshmi, A. and Indrani, D. (2012) Effect Of Barley, Banana and Soya Protein Isolate on Rheological, Microstructural and Nutritional Characteristics of North Indian Parotta. Journal of Texture Studies, 43. pp. 246-256.

Shivli, Srivastava (2012) Research and Developments in Semolina Based Traditional Products. Masters thesis, University of Mysore.

Shreenithee, C. R. (2012) Influence of Yellow pea (Pisum sativum L.) flour in pasta processing. [Student Project Report] (Submitted)

Sirishatalla, N. V. K. (2012) Effect of Additives on Quality of Samosa Casing. [Student Project Report] (Submitted)

Soma, Ghosh and Sudha, M. L. (2012) A review on polyols: new frontiers for health-based bakery products. International Journal of Food Sciences and Nutrition, 63 (3). pp. 372-379. ISSN 0963-7486

Sudha, M. L. and Rajeswari, G. and Venkateswara Rao, G. (2012) Effect of Wheat and Oat Brans on the Dough Rheological and Quality Characteristics of Instant Vermicelli. Journal of Texture Studies, 43. pp. 195-202.

Sudha, M. L. and Leelavathi, K. (2012) Effect of Blends of Dehydrated Green Pea Flour and Amaranth Seed Flour on the Rheological, Microstructure and Pasta Making Quality. Journal of Food Science and Technology, 49 (6). pp. 713-720.

Susanna, S. and Prabhasankar, P. (2012) Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta. Food Science and Technology International, 18 (4). pp. 403-411.

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Tejaswi Kumar, H. C. (2012) “Effect of Fats and Oils on Rheological and Quality Characteristics of South Indian Parotta. [Student Project Report] (Submitted)

Tina, Fuad and Prabhasankar, P. (2012) Influences of India’s Local Wheat Varieties and Additives on Quality of Pasta. Food and Bioprocess Technology, 5. pp. 1743-1755.

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Ummu Habiba, A. (2012) Studies on effect of green pea (Pisum sativum) flour in pasta processing. [Student Project Report] (Submitted)