Items where Division is "CFTRI Resource Centres > Hyderabad" and Year is 2010

Akula, Satyanarayana and Prabhakara Rao, Pamidighantam and Dubasi Govardhana, Rao (2010) Influence of source and quality on the color characteristics of annatto dyes and formulations. LWT - Food Science and Technology, 43 (9). pp. 1456-1460.

Balaswamy, K. and Prabhakara Rao, P. G. and Rao, D. G. and Jyothirmayi, T. (2010) Effects of pretreatments and salt concentration on rohu (Labeo rohita) roes for preparation of roe pickle. Journal of Food Science and Technology, 47 (2). :219-223.

Chalamaiah, M. and Narsing Rao, G. and Rao, D.G. and Jyothirmayi, T. (2010) Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties. Food Chemistry, 120 (3). 652-657 .

Galla Narsing, Rao and Dubasi Govardhana, Rao (2010) Chemical and functional characterization of Gum karaya (Sterculia urens L.) seed meal. Food Hydrocolloids () , 24. pp. 479-485.

Prabhakara Rao, P. G. and Jyothirmayi, T. and Karuna, M. S. and Prasad, R. B. (2010) Studies on lipid profiles and fatty acid composition of roe from rohu (Labeo rohita) and murrel (Channa striatus). Journal of Oleo Science, 59 (10). pp. 515-519.

Prabhakara Rao, P. G. and Narsing Rao, G. and Jyothirmayi, T. and Karuna, M. S. L. and Prasad, R. B. N. (2010) Analysis of lipid classes and fatty acid composition of Adavi chinta (Entada pursaetha) seed oil. Journal of Lipid Science and Technology, 42 (2). pp. 66-68.