Items where Division is "Sensory Science" and Year is 2000

Baby Latha, R. (2000) Effect of method of grinding on idli quality. Masters thesis, Central Food Technological Research Institute.

Maya, Prakash and Ravi, R. and Susheelamma, N. S. (2000) Rheological studies of the blended suspensions of native and steamed wheat flour. European Food Research and Technology, 210. pp. 293-298.

Prakash, M. and Ravi, R. and Sarvamangala, G. K. and Rajalakshmi, D. (2000) Sensory profiling and product positioning of roasted and ground (brew) coffee and soluble (instant) coffee with and without added flavor. Journal of Sensory Studies, 15 (1). 101-117, 10 ref..

Ramesh, M. N. and Shanthi, Narasimhan. and Maya, Prakash (2000) Quality evaluation of quick cooking basmati rice. Journal of Food Quality, 23 (2). 225-231, 11 ref..

Ravi, R. and Sai Manohar, R. and Haridas Rao, P. (2000) Influence of additives on the rheological characteristics and baking quality of wheat flours. European Food Research and Technology, 210. pp. 202-208.