Items where Division is "Sensory Science" and Year is 2005

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Bhat, K. K (2005) Electronic nose as a modern tool for food designing. Indian Food Industry, 24 (1). pp. 67-68.

Bhat, K.K. (2005) Tech Capsules: Electronic Nose as a Modern Tool for Food Designing. Indian Food Industry, 24 (1). pp. 67-68.

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Pavithra, N. R. (2005) Studies on the physico-chemical characteristics of oil blends. [Student Project Report] (Submitted)

Prakash, M. and Ravi, R. and Sathish, H. S. and Shyamala, J. C. and Shwetha, M. A. Ashwini and Rangarao, G. C. P. (2005) Sensory And Instrumental Texture Measurement Of Thermally Processed Rice. Journal of Sensory Studies, 20 (5). pp. 410-420.

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Ravi, R. (2005) Rheology Of Chickpea (Cicer Arietinum L.) Flour Suspensions And Characterisation Of Fried Product – Boondi. PhD thesis, University of Mysore.

Ravi, Ramaswamy and Susheelamma, N. S. (2005) Simultaneous Optimization of a Multi-response System by Desirability Function Analysis of Boondi-making: A Case Study. Journal of Food Science, 70 (8). S539-S547. ISSN 1365-2621

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Senthil, A. and Mamatha, B. S. and Mahadevaswamy, M. (2005) Effect of using seaweed (eucheuma) powder on the quality of fish cutlet. International Journal of Food Sciences and Nutrition, 56 (5). pp. 327-335.