Items where Division is "Grain Science and Technology" and Year is 1994

Article

Bhattacharya, K. R. and Bal, S. and Mukherjee, R. K. and Bhattacharya, K. R. (1994) Functional and nutritional properties of tamarind (Tamarindus indica) kernel protein. Food Chemistry, 49 (1). 1-9, 34 ref..

Krishnarau, L and Hoseney, R. C. (1994) Acid-hydrolyzed starch tailings effects on cookie spread. Journal of Food Science, 59 (6). 1255-1257, 1270, 18 ref..

Krishnarau, L and Hoseney, R. C. (1994) Enzymes increase loaf volume of bread supplemented with starch tailings and insoluble pentosans. Journal of Food Science, 59 (6). 1251-1254, 25 ref..

Kumari, S. R. and Chandrashekar, A. (1994) Relationships between grain hardness and the contents of prolamin and three anti-fungal proteins in sorghum. Journal of Cereal Science, 20 (1). 93-99, 21 ref..

Murugesan, G. and Bhattacharya, K. R. (1994) Interrelationship between some structural features of paddy and indices of technological quality of rice. Journal of Food Science and Technology, 31 (2). 104-109, 20 ref..

Nghi, T. T. and Narasimha, H. V. (1994) Performance of a plate mill and a modified Engelberg huller for small-scale dry milling and de-germing of maize. International Journal of Food Science and Technology, 29 (3). 347-352, 10 ref..

Pratape, V. M. and Narasimha, H. V. (1994) Processing of Soybean for Use as Dhal. Journal of Food Science and Technology, 31 (5). pp. 423-425.

Radhika Reddy, K. and Subramanian, R. and Zakiuddin Ali, S. and Bhattacharya, K. R. (1994) Viscoelastic properties of rice-flour pastes and their relationship to amylose content and rice quality. Cereal Chemistry, 71 (6). 548-552, 26 ref..

Sila, Bhattacharya and Suvendu, Bhattacharya (1994) Flow behavior of cooked maize flour suspensions and applicability of mathematical models. Journal of Food Process Engineering, 17 (3). 263-278, 49 ref..

Sowbhagya, C. M. and Ramesh, B. S. and Syed Zakiuddin, Ali. (1994) Hydration, swelling and solubility behaviour of rice in relation to other physicochemical properties. Journal of the Science of Food and Agriculture, 64 (1). 1-7, 23 ref..

Sreeramulu, G. and Singh, N. K. (1994) High M Glutenin Subunits of Indian Wheat Cultivars: Association of Subunits 5 + 10 with the 1BL/1RS Wheat-Rye Translocation. Journal of Cereal Science, 20 (3). pp. 217-225.

Suhasini, A. W. and Malleshi, N. G. (1994) Studies on preparation, popping and functional properties of bulgur wheat. Nahrung, 38 (6). pp. 568-577.

Sunitha Kumari, R. and Chandrashekar, A. and Shetty, H. S. (1994) Antifungal proteins from sorghum endosperm and their effects on fungal mycelium. Journal of the science of Food and Agriculture, 66 (2). pp. 121-127.

Sunitha Kumari, R. and Chandrashekar, A. (1994) Isolation and purification of three antifungal proteins from sorghum endosperm. Journal of the Science of Food and Agriculture, 64 (3). pp. 357-364.

Thesis

Annie Suhasini, Wesley (1994) Studies on malting of wheat and development of health foods based on malted wheat. Doctoral thesis, Central Food Technological Research Institute.

Kavitha, R (1994) Structure and composition of endosperm cell wall of Sorghum bicolor (L.) Moench. Doctoral thesis, Central Food Technological Research Institute.

Lucy Pallavi, Jayaseelan (1994) Composition and quality aspects of malt and milk based non-alcoholic beverages. Masters thesis, Central Food Technological Research Institute.

Nirmala Hadimani, A. (1994) Studies on pearl millet grain quality with special emphasis on milling and popping of millet. Doctoral thesis, Central Food Technological Research Institute.

Prosenjit, Addy (1994) Extrusion cooking of foods : A review. Masters thesis, Central Food Technological Research Institute.

Radhika Reddy, K (1994) Studies on rice quality. Doctoral thesis, Central Food Technological Research Institute.

Student Project Report

Lucy Pallavi, Jayasselan (1994) Preparation of low-cost and ready to use malted milk beverages from Ragi. [Student Project Report] (Submitted)

Prosenjit, Addy (1994) Development of ready-to-eat extruded snack foods from sorghum (Jowar). [Student Project Report] (Submitted)