Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2019

Afroj Basha, S. (2019) By-Products Utilization in Wheat Milling Industry. [Student Project Report] (Submitted)

Akshata, B. and Indrani, D. and Prabhasankar, P. (2019) Effects of ingredients and certain additives on rheological and sensory characteristics of gluten‐free eggless pancake. Journal of Food Processing and Preservation, 43.

Anil, T. Luke (2019) Influence of Ripened Jack Fruit Flour in Wheat Based Instant Pasta Processing. [Student Project Report] (Submitted)

Ashok, R. Birgad (2019) Processing of wheat and Wheat Milled Products Analysis. [Student Project Report] (Submitted)

Bhanuprakash, C. (2019) Utilization of Whole Egg Powder as a Substitute for Fresh Eggs in the Preparation of Muffins. [Student Project Report] (Submitted)

Dhanavanthary, S. A. (2019) Development of Nutritionally Improved cookies from the by-products of wheat milling Industry. [Student Project Report] (Submitted)

Manikanta, M. (2019) Utilization of Wheat Milling Byproducts for Value Added Products Development. Masters thesis, Central Food Technological Research Institute.

Mohan Kumar, B. V. and Swati, Sarabhai and Prabhasankar, P. (2019) Targeted degradation of gluten proteins in wheat flour by prolyl endoprotease and its utilization in low immunogenic pasta for gluten sensitivity population. Journal of Cereal Science, 87. pp. 59-67. ISSN 0733–5210

Mohan Kumar, B. V. and Vijaykrishnaraj, M. and Kurrey, N. K. and Vijay Sukhdeo, Shinde and Prabhasankar, P. (2019) Prolyl endopeptidase-degraded low immunoreactive wheat flour attenuates immune responses in Caco-2 intestinal cells and gluten-sensitized BALB/c mice. Food and Chemical Toxicology, 129. pp. 466-475.

Ms., Santoshi (2019) Development of Instant Choco-Rava-Idli mix for Children. [Student Project Report] (Submitted)

Naveen Kumar, J. K. and Muthukumar, S. P. and Prabhasankar, P. (2019) The potential of the iron concentrated germinated wheat in wheat flour fortification: an alternative to the conventional expensive iron fortification. Journal of Food Science and Technology, 56 (4). pp. 2038-2048. ISSN 0022-1155

Pooja, B. U. (2019) A review on economical and nutritional challenges of gluten-free products in Indian market. Masters thesis, Central Food Technological Research Institute.

Pooja, R. and Priyanka, Chandramouli (2019) Sesbania Grandiflora Seed Characterization and Its Application in Extruded Food Products. [Student Project Report] (Submitted)

Prakhar, Mehrotra (2019) Nutritional and Therapeutical Evaluation of Wheat Germ for The Production of Fermented Beverage. [Student Project Report] (Submitted)

Prashant Bhimappa, Doni (2019) Studies on effect of differential grinding on the whole wheat flour and its product making characteristics. [Student Project Report] (Submitted)

Pravallika, D. (2019) Effect of Ingredients on Rheological, Physico-Sensory & Nutritional Characteristics of Omega-3- Fatty Acids Rich Vegan Cake. [Student Project Report] (Submitted)

Sadhana, V. J. (2019) Retention of Bread Freshness: Study of Compound Effect of Antistaling Agents on Starch to Improve Storage Stability. [Student Project Report] (Submitted)

Sarwar, Iqbal (2019) Low fat ready-to-eat baked snacks. [Student Project Report] (Submitted)

Saswat Ranjan, Panda (2019) Composition, Nutritional Value and Health Benefits of Horse gram and its Application in Bakery Products. Masters thesis, Central Food Technological Research Institute.

Shambhbavi, Singh (2019) Development of Wheat Germ Based Nourishing, Wholesome Snack and Its Nutritional Sensorial Evaluation. [Student Project Report] (Submitted)

Sharath Chandra, K. C. (2019) Impact of ancient grains-mix on the nutritional composition of bakery products. [Student Project Report] (Submitted)

Shreya, Manek (2019) Development and evaluation of healthy nutri bars utilizing wheat germ and bran. [Student Project Report] (Submitted)

Shreya, Puri (2019) Effect of Flour Particle Size on Pizza Base Making Quality. [Student Project Report] (Submitted)

Shweta, Padte (2019) Wheat Bran Protein Isolation, Characterisation and Its Utilization in Product Development. [Student Project Report] (Submitted)

Soumya, C. and Jeyarani, T. and Indrani, D. (2019) Effect of partially defatted coconut flour on the rheological, physico-sensory characteristics and fatty acid profile of no-added fat rusk. International Journal of Food Science and Technology, 54. pp. 1769-1776.

Sridevi, Kosaraju (2019) Muffins enriched with Omega-3 rich ingredients. [Student Project Report] (Submitted)

Sunil Kumar, K. (2019) Iron Fortified Wheat Based Noodles. [Student Project Report] (Submitted)

Surjit Kumar, Yengkhom and Philem Deepu, Singh (2019) Studies on Development of Low Fat Cookies by use of Structured Oil (OLEOGEL) System. [Student Project Report] (Submitted)

Tejas, N. (2019) Studies on Enrichment of Wheat Based Vermicelli with Spent Yeast from Breweries. [Student Project Report] (Submitted)

Varalakshmi, V. (2019) Flour Heat Treatment and Scale Up Operation for the development of speciality flour for Cake Making. [Student Project Report] (Submitted)