Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2021

Article

Amrita, Ray and Aashitosh, A. Inamdar and Suresh, D. Sakhare and Alok, K. Srivastava (2021) Development of physical process for quinoa fractionation and targeted separation of germ with physical, chemical and SEM studies. LWT - Food Science and Technology, 141. p. 110957. ISSN 0023-6438

Ashwath Kumar, K. and Sudha, M. L. (2021) Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies. Journal of Food Science and Technology, 58. pp. 2630-2640. ISSN 0022-1155

Iqbal, Sarwar and Thanushree, M. P. and Sudha, M. L. and Crassina, K. (2021) Quality characteristics of buckwheat (Fagopyrum esculentum) based nutritious ready-to-eat extruded baked snack. Journal of Food Science and Technology. ISSN 0022-1155

Paramesha, M. and Priyanka, N. and Crassina, K. and Nandini, P. Shetty (2021) Evaluation of diosgenin content from eleven different Indian varieties of fenugreek and fenugreek leaf powder fortified bread. Journal of Food Science and Technology. ISSN 0022-1155

Reshmi, Somanathan Karthiga and Shinde, V. S. and Sudha, M. L. and Shashirekha, M. N. (2021) Efficacy of Citrus maxima fruit segment supplemented paranthas in STZ induced diabetic rats. Journal of Food Science, 86. pp. 2091-2102.

Shivani, Sharma and Prabhasankar, P. (2021) Effect of whole hempseed flour incorporation on the rheological, microstructural and nutritional characteristics of chapati – Indian flatbread. LWT - Food Science and Technology, 137. p. 110491. ISSN 0023-6438

Swati, Sarabhai and Tamilselvan, T. and Prabhasankar, P. (2021) Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting properties. LWT - Food Science and Technology, 137. p. 110365. ISSN 0023-6438

Walde, S. G. and Shivani, Agrawal and Sneha, Mittal (2021) Development of multigrain chapatti with spices mix to enhance the nutritional values and their storage study. Journal of Food Science and Technology, 58. pp. 1132-1142. ISSN 0022-1155

Book Section

Vijaykrishnaraj, M. and Niveditha, K. and Prabhasankar, P. (2021) Advances in Conventional Cereal and Pseudocereal Processing. In: Innovative Processing Technologies for Healthy Grains. John Wiley & Sons Ltd, pp. 62-81.

Thesis

Bhavyatha, G. (2021) Recent Wheat Based New Product Development in Indian Market. Masters thesis, Central Food Technological Research Institute.

Nikhil Kumar, A. S. (2021) Ready mixes for bakery products with natural colourants. Masters thesis, Central Food Technological Research Institute.

Sheela, P. S. (2021) Role of blood plasma proteins in wheat based products. Masters thesis, Central Food Technological Research Institute.

Sushanth, R. (2021) Biodegradable Cutlery: An Overview With Respect to Value Addition to Food Industry By-Products and Wastes. Masters thesis, Central Food Technological Research Institute.

Student Project Report

Bhavyatha, G. (2021) Influence of Functional Ingredients like Barley and Chickpea Semolina in the Development of Pasta. [Student Project Report] (Submitted)

Kishore, Medudula Pavan (2021) Value addition of food products through utilization of bio-fortified pearl millet. [Student Project Report] (Submitted)

Manasa, P. M. (2021) Development of Fibre Rich Noodles. [Student Project Report] (Submitted)

Nikhil Kumar, A. S. (2021) Effect of natural colours on the quality characteristics of muffins. [Student Project Report] (Submitted)

Sheela, P. S. (2021) Replacement of table sugar in cookies with natural and artificial sweeteners. [Student Project Report] (Submitted)

Shivangi, Verma (2021) Study on Traditional Food of India: Litti/Baati. [Student Project Report] (Submitted)

Shraddha, S. (2021) Quality and Nutritional Evaluation of Wheat Germ Based Noodles. [Student Project Report] (Submitted)

Smriti Mahantesh, Ambadgatti (2021) Development and Nutritional Evaluation of Wheat Germ Based Ready To Cook/ Ready to Eat Products (Rtc/ Rte). [Student Project Report] (Submitted)

Sushanth, R. (2021) Development of Biodegradable Cutlery Utilizing Milling By-Products. [Student Project Report] (Submitted)

Tarannum, Shoyeb Shaikh (2021) Effect of Wheat Germ Fermentation Variables and Its Impact on the Adaptation of Immune System Functionality. [Student Project Report] (Submitted)

Yagya, Saraswat (2021) A study on quality characteristics and anthocyanin content in black rice fortified wheat-based products. [Student Project Report] (Submitted)