Items where Division is "Lipid Science and Traditional Foods" and Year is 1992

Article

Bhagya, S. and Srinivas, H. (1992) Extraction of soybean (Glycine max) with hexane-acetic acid: effect on oil quality. Food Chemistry, 44 (2). 123-125, 11 ref..

Bhattacharya, K. R. and Das, H and Bose, A. N. (1992) Rheological behaviour during extrusion of blends of minced fish and wheat flour. Journal of Food Engineering, 15 (2). 123-127, 26 ref..

Bhattacharya, K. R. and Bhat, K. K. and Raghuveer, K. G. (1992) Rheology of Bengal gram (Cicer arietinum) flour suspensions. Journal of Food Engineering, 17 (2). 83-96, 29 ref..

Gopala Krishna, A. G. (1992) Influence of Water Activity on Autoxidation of Methyl Linoleate During Storage. Journal of Food Science and Technology, 29 (4). pp. 252-253.

Gopala Krishna, A. G. and Prabhakar, J. V. (1992) Effect of water activity on secondary products formation in autoxidizing methyl linoleate. Journal of the American Oil Chemists' Society, 69 (2). 178-183, 27 ref..

Gopala Krishna, A. G. (1992) A method for bleaching rice bran oil with silica gel. Journal of the American Oil Chemists' Society, 69 (12). 1257-1259, 10 ref..

Hemavathy, J. (1992) Lipid composition of melon (Cucumis melo) kernel. Journal of Food Composition and Analysis, 5 (1). 90-95, 31 ref..

Ramana, S. V. and Ramanathan, G. (1992) Effect of processing and storage on rheological properties of fortified milk and curd systems. International Journal of Food Science and Technology, 27 (3). 305-312, 18 ref..

Suvendu, Bhattacharya (1992) Extruder as a bioreactor. Indian Food Industry, 11 (1). 27-30, 17 ref..