Items where Division is "CFTRI Resource Centres > Hyderabad" and Year is 2013

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Balaswamy, K. and Prabhakara Rao, P. G. and Nagender, A. and Narsing Rao, G. (2013) Development of smoothies from selected fruit pulps/juices. International Food Research Journal, 20 (3). pp. 1181-1185.

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Chalamaiah, M. and Jyothirmayi, T. and Bhaskarachary, K. and Vajreswari, A. (2013) Chemical composition, molecular mass distribution and antioxidant capacity of rohu (Labeo rohita) roe (egg) protein hydrolysates prepared by gastrointestinal proteases. Food Research International, 52. pp. 221-229. ISSN 0963-9969

Chalamaiah, M. and Balaswamy, K. and Narsing Rao, G. (2013) Chemical composition and functional properties of mrigal (Cirrhinus mrigala) egg protein concentrates and their application in pasta. Journal of Food Science and Technology, 50 (3). pp. 514-520. ISSN 0022-1155

Chandrasheker, G. (2013) Nutrient enrichment and extension of shelf-life in traditional foods shankarpali and murukku. [Student Project Report] (Submitted)

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Narsing Rao, G. (2013) Physico-Chemical, Functional and Antioxidant Properties of Roe Protein Concentrates from Cyprinus carpio and Epinephelus tauvina. Journal of Food and Pharmaceutical Sciences, 1 . pp. 81-88.

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Prabhakara Rao, P. G. and Balaswamy, K. and Narsing Rao, G. and Jyothirmayi, T. (2013) Lipid classes, fatty acid and phospholipid composition of roe lipids from Catla catla and Cirrhinus mrigala. International Food Research Journal, 20 (1). 275-279 .

Prabhakara Rao, P. G. and Narsing Rao, G. and Sathiya Mala, K. and Balaswamy, K. and Akula, Satyanarayana (2013) Preparation and storage stability of flaxseed chutney powder, a functional food adjunct. Journal of Food Science and Technology, 50 (1). pp. 129-134. ISSN 0022-1155