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Senthil, Amudha and Ravi, R. and Bhat, K.K. and Seethalakshmi, M.K. (2002) Studies on the quality of fried snacks based on blends of wheat flour and soya flour. Food Quality and Preference, 23. pp. 267-273.

Adebooye, O. C. and Vijayalakshmi, M. R. and Singh, V. (2006) Peroxidase Activity, Chlorophylls and Antioxidant Profile of Two Leaf Vegetables (Solanum nigrum L. and Amaranthus cruentus L.) under Six Pre-treatment Methods before Cooking. Journal of Food Science and Technology, 2. pp. 84-88. ISSN 0022-1155

Agarwal, P. C. and Rodriguez, R. and Saha, N. K. (1969) Studies on some important varieties of green peas of Northern India. I. Physico-chemical characteristics. Indian Food Packer, 23 (6). pp. 12-16.

Ahmed, A. R. and Appu Rao, A. G. and Ramanatham, G. (1988) Effect of autofermentation on the physicochemical properties of proteins of sorghum-groundnut composite flour. Journal of agricultural and food chemistry, 36 (4). pp. 690-694. ISSN 0021-8561

Ali, S. Z. and Bhattacharya, K. R. (1976) Comparative properties of beaten rice and parboiled rice. Lebensmittel Wissenschaft Technologie, 9 (1). 11-13, 8 ref..

Ali, S. Z. and Bhattacharya, K. R. (1972) Hydration and amylose-solubility behaviour of parboiled rice. Lebensmittel Wissenschaft Technologie, 5 (6). 207-212, 11 ref..

Amrita, Ray and Indrani, D. (2017) Effect of natural preservatives on the rheological, physico-sensory, microbiological characteristics and shelf life of south Indian parotta. Food Measurement, 11. pp. 660-666.

Amrita, Ray and Suresh, D. Sakhare and Alok, K. Srivastava (2023) Novel nutrient dense quinoa fractions: physical, functional, thermal and rheological characterisation for potential industry application. International Journal of Food Science and Technology, 58. pp. 6530-6540.

Amudha, Senthil and Ravi, R. and Vasanth Kumar, A. K. (2006) Quality characteristics of blackgram papad. International Journal of Food Sciences and Nutrition, 57 (1/2). pp. 29-37.

Ankit, Jain and Maya, Prakash and Radha, C. (2015) Extraction and evaluation of functional properties of groundnut protein concentrate. Journal of Food Science and Technology, 52 (10). pp. 6655-6662. ISSN 0022-1155

Aruna, Venkatesh and Prakash, V. (1993) Low molecular weight proteins from sunflower (Helianthus annuus L.) seed: effect of acidic butanol treatment on the physicochemical properties. Journal of Agricultural and Food Chemistry, 41 (2). 193-196, many ref..

Ashwini, A. and Jyotsna, R. and Indrani, D. (2009) Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids, 23 (3). pp. 700-707. ISSN 0268-005X

Ashwini, K. Umashankar and Jyotsna, Rajiv and Prabhasankar, P. (2016) Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation. Journal of Food Science and Technology, 53 (1). pp. 531-540. ISSN 0022-1155

Asma Nazreen, K. A and Manisha, Guha and Sathyendra Rao, B. V. and Vasudeva, Singh (2011) Physico-chemical and nutritional properties ofgerm from different types of rice bran. Oryza, 48 (4). pp. 353-359.

Austin, A. (1963) Changes in the quantity and quality of gluten during the aging of flours of some improved Indian wheats. Food Science, 12. pp. 68-70.

Azizi, M. H. and Rao, G. V. (2004) Dough Rheological Properties and Effect of Surfactant Gels on Bread Making Characteristics of Wheat Flours Of Different Qualities. Journal of Texture Studies, 35. pp. 75-91.

Baby Latha, R. and Nagaprabha, P. and Bhat, K.K. and Suvendu, Bhattacharya (2012) Frying Characteristics of Cashew Splits. Journal of Food Process Engineering, 35 (2). pp. 250-263.

Bains, G. S. and Bhatia, D. S. (1953) Effect of moisture on the activity of oat lipase in the olive oil substrate system. Science and Culture, 18. pp. 387-388.

Balaji Wamanrao, Kanwate and Rajashekhar, V. Ballari and Tanaji, G. Kudre (2019) Influence of spray-drying, freeze-drying and vacuum-drying on physicochemical and functional properties of gelatin from Labeo rohita swim bladder. International Journal of Biological Macromolecules, 121. pp. 135-141. ISSN 0141-8130

Balakrishnan Nair, R. and Tharamani, P. K. and Lahiry, N. L. (1971) Studies on chilled storage of fresh water fish. I. Changes occurring during iced storage. Journal of Food Science and Technology, 8 (2). pp. 53-56. ISSN 0022-1155

Balaswamy, K. and Prabhakara Rao, P. G. and Narsing Rao, G. and Rao, D. G. and Jyothirmayi, T. (2009) Physico-Chemical Composition and Functional Properties of Roes From Some Fresh Water Fish Species and their Application in Some Foods. Electronic Journal of Environmental, Agricultural and Food Chemistry, 8 (9). pp. 806-812.

Bedekar, S. V. and Pruthi, J. S. (1963) Some physico-chemical and technological aspects of preparation and curing of mango pickle and other commercially important pickles in oil. Punjab Horticultural Journal, 3. pp. 259-263.

Berry, S. K. and Kalra, C. L. and Sehgal, R. C. and Kulkarni, S. G. and Sukhvir, Kour and Arora, S. K. and Sharma, B. R. (1988) Quality characteristics of seeds of five okra (Abelmoschus esculentus L.) cultivars. Journal of Food Science and Technology , 25 (5). pp. 303-305.

Berry, S. K. and Sehgal, R. C. and Teotia, M. S. (1992) Studies on green almonds-Varietal characteristics. Beverage and Food World, 19 (5). pp. 54-55.

Berry, S.K. and Sehgal, R.C. (1992) Physical and Chemical Characteristics of Chinese Sarson (Brassica chinensis) Seeds and Oil. Journal of Food Science and Technology, 29 (6). pp. 391-392.

Bhalerao, S. D. and Mulmuley, G. V. (1992) Studies of bitterness in orange cultivers. Indian Food Packer, 46 (6). pp. 23-29.

Bharath Kumar, S. and Asha, M. R. and Maya, Prakash (2015) Quality Mapping and Positioning of Sev—A Deep Fat Fried Snack. International Journal of Food Properties, 18 (11). pp. 2433-2441.

Bharath Kumar, S. and Prabhasankar, P. (2015) A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient. Journal of Food Science and Technology, 52 (3). pp. 1404-1413. ISSN 0022-1155

Bhashyam, M. K. and Srinivas, T. (1981) Studies on the association of white core with grain dimension in rice. Journal of Food Science and Technology, 18 (5). 214-215, 14 ref..

Bhashyam, M. K. and Raju, G. N. and Srinivas, T. and Naidu, B. S. (1984) Physico-chemical studies in relation to cracking properties in rice using isogenic lines. Journal of Food Science and Technology, 21 (5). 272-277, 35 ref..

Bhashyam, M. K. and Srinivas, T. and Khan, T. A. (1985) Evaluation of grain chalkiness in rice. Rice Journal, 88 (7). 5, 13-16, 15 ref..

Bhatia, B. S. and Amin, H. D. and Girdhari, Lal (1962) Studies on dehydration of some tropical fruits. Part IV. Organoleptic quality of products. Food Science, 11. pp. 82-84.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Physico-chemical changes in jack fruit squash during storage. Indian Journal of Agricultural Science, 26 (4). pp. 403-414.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Some physico-chemical changes in canned jack fruit during storage. Journal of Scientific and Industrial Research, 15C (4). pp. 91-95.

Bhattacharya, K. R. (1979) Gelatinization temperature of rice starch and its determination. Proceedings of the Workshop on Chemical Aspects of Rice Grain Quality, 24 (2). 116-118, 7 ref..

Bhattacharya, K. R. and Bal, S. and Mukherjee, R. K. and Bhattacharya, K. R. (1991) Rheological behaviour of tamarind (Tamarindus indica) kernel powder (TKP) suspension. Journal of Food Engineering, 13 (2). 151-158, 17 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1978) On viscograms and viscography, with special reference to rice flour. Journal of Texture Studies, 9 (3). 341-351, 17 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1979) Pasting behavior of rice: a new method of viscography. Journal of Food Science, 44 (3). pp. 797-800.

Bhattacharya, K. R. and Sowbhagya, C. M. (1980) Size and shape classification of rice. Riso, 29 (3). 181-185, 10 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. and Swamy, Y. M. I. (1972) Interrelationship between certain physicochemical properties of rice. Journal of Food Science, 37 (5). 733-735, 13 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. and Swamy, Y. M. I. (1972) Some physical properties of paddy and rice and their interrelations. Journal of the Science of Food and Agriculture, 23 (2). 171-186, 17 ref..

Bhattacharya, K. R. and Indudhara Swamy, Y. M. and Sowbhagya, C. M. (1979) Varietal difference in equilibrium moisture content of rice and effect of kernel chalkiness. Journal of Food Science and Technology, India, 16 (5). 214-215, 12 ref..

Chakkaravarthi, A. and Nagaprabha, P. and Punil Kumar, H. N. and Baby Latha, R. and Suvendu, Bhattacharya (2014) Jilebi 3: Effect of frying conditions on physical characteristics. Journal of Food Science and Technology, 51 (5). pp. 865-874. ISSN 0021-8561

Chakkaravarthi, A. and Punil Kumar, H. N. and Suvendu, Bhattacharya (2009) Jilebi: 1. Effect of moisture content, curd addition and fermentation time on the rheological properties of dispersions. Journal of Food Science and Technology, 46 (6). pp. 543-548.

Chaliha, B. P. and Barua, A. D. and Mahanta, D. and Siddappa, G. S. (1963) Mandarin orange seed oil. Physicochemical characteristics. Indian Oil and Soap Journal, 29 (3). pp. 71-74.

Chandini, S. Kumar and Malleshi, N. G. and Sila, Bhattacharya (2008) A Comparison of Selected Quality Attributes of Flours: Effects of Dry and Wet Grinding Methods. International Journal of Food Properties, 11. pp. 845-857.

ChandraShekara, S. and Haridas Rao, P. and Shurpalekar, S. R. (1986) Studies on the consistency of biscuit doughs using `Research' water absorption meter. Journal of Food Science and Technology, 23 (4). pp. 208-212.

ChandraShekara, S. and Shurpalekar, S. R. (1983) Some chemical, pasting, rheological and textural characteristics of composite flours based on wheat and tubers. Journal of Food Science and Technology, 20 (6). 308-312, 17 ref..

Chandrashekar, A. and Desikachar, H. S. R. (1983) Sorghum quality studies. I. Rolling quality of sorghum dough in relation to some physico-chemical properties. Journal of Food Science and Technology, 20 (6). 281-284, 11 ref..

Chauhan, A. S. and Iboyaima Singh, N. and Jaganmohan Rao, L. and Rekha, M. N. and Ramteke, R. S. (2010) Physicochemical Changes During Microfiltration (Mf) Of Jackfruit (Artocarpus Heterophyllus Lamk) Juice. Electronic Journal of Environmental Agricultural and Food Chemistry, 9 (4). pp. 720-737. ISSN 1579-­4377

Chetana, R. and Srinivasa, P. C. and Yella Reddy, S. (2006) Effect of sugar substitutes on moisture sorption characteristics of laddu, an Indian traditional sweet. Journal of Food Science and Technology (India), 43 (6). pp. 634-638.

Chetana, R. and Srinivasa, P. C. and Yella Reddy, S. (2004) Moisture sorption characteristics of milk burfi, an traditional Indian sweet, using sugar substitutes. European Food Research and Technology, 220. pp. 136-141.

Chetana, R. and Yella Reddy, S. (2011) Preparation and quality evaluation of peanut chikki incorporated with flaxseeds. Journal of Food Science and Technology, 48 (6). pp. 745-749. ISSN 0022-1155

Chetana, R. and Yella Reddy, S. and Prabhakar, J. V. (1996) Effect of fat and emulsifiers on texture of chiroti - an Indian traditional sweetmeat. Journal of Food Science and Technology, 33 (6). 474-478, 12 ref.. ISSN 0022-1155

Chhanwal, N. and Anandharamakrishnan, C. (2014) Temperature- and Moisture-Based Modeling for Prediction of Starch Gelatinization and Crumb Softness During Bread-Baking Process. Journal of Texture Studies, 45. pp. 462-476.

Chinnaswamy, R. and Bhattacharya, K. R. (1984) Relationship between amylose content and expansion characteristics of parboiled rice. Journal of Cereal Science, 2 (4). 273-279, 7 ref..

Chinnaswamy, R. and Bhattacharya, K. R. (1983) Studies on expanded rice. Physicochemical basis of varietal differences. Journal of Food Science, 48 (6). pp. 1600-1603.

Cole, E. R. and Kapur, N. S. (1957) The stability of lycopene. I. Degradation by oxygen and II. Oxidation during heating of tomato pulps. Journal of the Science of Food and Agriculture, 8. pp. 360-368.

Crassina, A. Shimray and Sheetal, Gupta and Venkateswara Rao, G. (2012) Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits. International Journal of Food Science and Technology, 47. pp. 2413-2420.

Dachana, K. B. and Jyotsna, Rajiv and Indrani, D. and Jamuna, Prakash (2010) Effect Of Dried Moringa (Moringa Oleifera Lam) Leaves On Rheological, Microstructural, Nutritional, Textural And Organoleptic Characteristics Of Cookies. Journal of Food Quality, 33. pp. 660-677.

Das, D. P. and Girdhari, Lal (1954) Some physico-chemical changes in the water of stored tender coconuts. Chemical Age, 9. pp. 84-87.

Deepthi, P. Pawar and Rathina Raj, K. and Modi, V. K. (2012) Physico-chemical, microbiological and sensory characteristics of egg based snack food. Journal of Scientific and Industrial Research, 71 (12). pp. 777-787.

Desikachar, H. S. R. and Radhakrishnamurty, R. and Rama Rao, G. (1960) Studies on Idli Fermentation: Part I — Some Accompanying Changes in the Batter. Journal of Scientific and Industrial Research, 19C. pp. 168-172.

Desikachar, H. S. R. and Subrahmanyan, V. (1961) The formation of cracks in rice during wetting and its effect on the cooking characteristics of the cereal. Cereal Chemistry, 38. pp. 356-364.

Desikachar, H. S. R. and Subrahmanyan, V. (1960) The relative effects of enzymatic and physical changes during storage on the culinary properties of rice. Cereal Chemistry, 37 (1). pp. 1-8.

Dhanalakshmi, K. and Ghosal, S. and Bhattacharya, S. (2011) Agglomeration of Food Powder and Applications. Critical Reviews in Food Science and Nutrition, 51. 432-441 .

Dhanalakshmi, K. and Suvendu, Bhattacharya (2014) Agglomeration of turmeric powder and its effect on physico-chemical and microstructural characteristics. Journal of Food Engineering, 120. pp. 124-134. ISSN 0260-8774

Dharmesh, C. Saxena and Prasada Rao, U. J. S. and Haridas Rao, P. (1997) Wheat Cultivars: Correlation between Indian Quality of Gluten Proteins, Rheological Characteristics of Dough and Tandoori Roti Quality. Journal of the Science of Food and Agriculture, 74. pp. 265-272.

Dipjyoti, Saha and Suvendu, Bhattacharya (2010) Hydrocolloids as thickening and gelling agents in food: a critical review. Journal of Food Science and Technology.

Diwakar, B. T. and Dutta, P. K. and Lokesh, B. R. and Akhilender Naidu, K. (2010) Physicochemical Properties of Garden Cress (Lepidium sativum L.) Seed Oil. Journal of the American Oil Chemists Society , 87. pp. 539-548.

Dr., Nasirullah and Baby Latha, R. and Hemavathy, J. and Jeyarani, T. (2006) Development of Health Oil Blends and their Stability Against Heat Deterioration during Frying. JLST, 38 (2). pp. 59-65.

ElFaki, H. A. and Desikachar, H. S. R. and Salimath, P. V. and Tharanathan, R. N. (1983) Physico-chemical characteristics of starches from chick pea, cow pea and horse gram. Starch/Staerke, 35 (4). 118-122, 14 ref..

Ezeagu, I. E. and Gopalakrishna, A. G. and Khatoon, S. (2005) Preliminary Evaluation of Oils Extracted from Seeds of Under-utilized Tropical Plants. Journal of the Oil Technologists' Association of India, 37 (1). pp. 3-6.

Farheen, Dhinda and Jyothi Lakshmi, A. and Jamuna, Prakash and Indrani, D. (2012) Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread. Food and Bioprocess Technology, 5. pp. 2998-3006.

Finney, P. L. and Bains, G. S. and Hoseney, R. C. and Lineback, D. R. (1973) Quality of Indian wheats. Cereal Science Today, 18. pp. 392-397.

Gopala Krishna, A. G. and Sakina, Khatoon and Baby Latha, R. (2004) Frying Performance Of Processed Rice Bran Oils. Journal of Food Lipids, 12 (1). pp. 1-11.

Gowramma, R. V. and Mahadeviah, M. and Naresh, R. (1993) Studies on the Suitability of Used Tinplate Container for Packing Groundnut Oil. Journal of Food Science and Technology (India), 30 (3). pp. 180-182.

Gunashree, B. S. and Selva Kumar, R. and Roobini, R. and Venkateswaran, G. (2014) Nutrients and antinutrients of ragi and wheat as influenced by traditional processes. International Journal of Current Microbiology and Applied Sciences, 3 (7). pp. 720-736.

Gupta, T. R. (1993) Thermal conductivity of Indian unleavened flat bread (Chapati) at various stages of baking. Journal of Food Process Engineering, 16 (3). 227-235, 14 ref..

Hadimani, N. A. and Ali, S. Z. and Malleshi, N. G. (1995) Physico-chemical Composition and Processing Characteristics of Pearl Millet Varieties. Journal of Food Science and Technology, 32 (3). pp. 193-198.

Hadimani, N. A. and Malleshi, N. G. (1993) Studies on Milling, Physico-chemical Properties, Nutrient Composition and Dietary Fibre Content of Millets. Journal of Food Science and Technology (India), 30 (1). pp. 17-20.

Halim, A. and Bhattacharya, K. R. (1978) Effect of degree and pressure of milling on the stickiness of milled parboiled rice. Journal of Food Quality, 1 (4). 349-358, 9 ref..

Hameeda Banu, N. Itagi and Vasudeva, Singh (2015) Status in physical properties of coloured rice varieties before and after inducing retro-gradation. Journal of Food Science and Technology, 52 (12). pp. 7747-7758. ISSN 0022-1155

Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1987) Objective measurements of the consistency of chapati dough using a research water absorption meter. Journal of Texture Studies, 17 (4). 401-420, 14 ref..

Haridas Rao, P. and Rahim, A. and Prabhavathi, C. and Shurpalekar, S. R. (1976) Physico-chemical, rheological and milling characteristics of Indian durum wheats. Journal of Food Science and Technology, India, 13 (6). 317-322, 6 ref..

Hemavathi, K. and Abhilash, H. S. and Amudha, Senthil and Veeranna, H. and Sourav, Kumar (2017) Physico-Chemical and Nutritional Evaluation of Wheat Germ Dosa. Asian Journal of Science and Technology, 8 (8). pp. 5205-5212.

Hemavathy, J. and Prabhakar, J. V. (1973) Changes in the carbonyl composition of a milk based sweetmeat - burfi during preparation and storage. Journal of Food Science and Technology, 10 (4). 156-160, 11 ref.. ISSN 0022-1155

Huria, V. K. (2002) Milk: the classic food of modern civilization. Indian Food Industry, 21 (4). pp. 24-32.

Indrani, D. and Prabhasankar, P. and Jyotsna, Rajiv and Venkateswara Rao, G. (2007) Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta). Food Research International, 40 (10). pp. 1254-1260.

Indrani, D. and Venkateswara Rao, G. (1992) Effect of Milling Methods on the Chemical, Rheological and Bread Making Characteristics of Whole Wheat Flour. Journal of Food Science and Technology, 29 (4). pp. 218-220.

Indrani, D. and Venkateswara Rao, G. (1992) Effect of Processing Methods on the Quality of Whole Wheat Flour Bread. Journal of Food Science and Technology, 29 (5). pp. 293-295.

Indrani, D. and Venkateswara Rao, G. (2000) Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta. Food Research International, 33. pp. 875-881.

Indrani, D. and Jyotsna, Rajiv and Venkateswara Rao, G. (2010) Influence of Fenugreek Seed Powder on the Dough Rheology, Microstructure And Quality of Parotta – An Indian Flat Bread. Journal of Texture Studies, 41. pp. 208-223.

Isaak, G. P. and Kudachikar, V. B. and Kulkarni, S. G. (2006) Shelf-life and quality of modified atmosphere packed plantains during low temperature storage. Journal of Food Science and Technology (India), 43 (6). pp. 671-676.

Iyengar, J. R. and Sen, D. P. (1965) Studies on the equilibrium relative humidity relationship of dried fish products from Bombay duck. Journal of Food Science and Technology, 2. pp. 55-57. ISSN 0022-1155

Jayadeep, A. and Vasudeva, Singh and Sathyendra Rao, B. V. and Srinivas, A. (2009) Effect of Physical Processing of Commercial De-oiled Rice Bran on Particle Size Distribution, and Content of Chemical and Bio-functional Components. Food Bioprocess Technology, 2. pp. 57-67.

Jeyarani, T. and Yella Reddy, S. (2005) Physicochemical Evaluation Of Vanaspati Marketed In India. Journal of Food Lipids, 12 (3). pp. 232-242.

Jeyarani, T. and Yella Reddy, S. and Prabhakar, J. V. (1996) Physico-chemical and functional properties of starches separated from Bombay halwa, a traditional Indian confection. Journal of Food Science and Technology, 33 (2). 116-120, 16 ref.. ISSN 0022-1155

Jyothirmayi, T. and Galla Narsing, Rao and Dubasi Govardhana, Rao (2008) Physicochemical Changes During Processing And Storage Of Green Chili (Capsicum Annuum) Powders. Journal of Food Processing and Preservation, 32. pp. 868-880.

Jyotsna, Rajiv and Soumya, C. and Indrani, D. and Venkateswara Rao, G. (2011) Effect of Replacement of Wheat Flour with Finger Millet Flour (Eleusine Corcana) on the Batter Microscopy, Rheology and Quality Characteristics of Muffins. Journal of Texture Studies , 42. pp. 478-489. ISSN 0022-4901

Jyotsna, R. and Indrani, D. and Sai Manohar, R. and Venkateswara Rao, G. (2010) Effect of Fenugreek (Trigonella Foenum Graecum L.) on the Textural Characteristics and Microstructure of Vermicelli from Triticum Durum Wheat Semolina. Journal of Food Processing and Preservation, 35 (3). pp. 320-326.

Kalra, C. L. and Pruthi, J. S. and Teotia, M. S. and Raina, B. L. and Sharma, B. R. and Nandpuri, K. S. (1982) Influence of variety, size, grade and number of ridges of okra on the canned okra (Hibiscus esculentus L.). Indian Food Packer, 36 (2). pp. 53-62.

Kapri, Alka and Suvendu, Bhattacharya (2008) Gelling Behavior of Rice Flour Dispersions at Different Concentrations of Solids and Time of Heating. Journal of Texture Studies, 39. pp. 231-251.

Karthikeyan, M. and Shamasundar, B. A. and Sijo, Mathew and Ramesh Kumar, P. (2004) Physico-Chemical and Functional Properties of Proteins from Pelagic Fatty Fish (Sardinella longiceps) as a Function of Water Washing. International Journal of Food Properties, 7 (3). pp. 353-365.

Kerawala, D. N. and Siddappa, G. S. (1963) Studies on fruit toffees. II. Physico - chemical change in mango toffees during storage. Food Science, 12. pp. 223-227.

Krishnamurthy, G. V. and Jain, N. L. and Bhatia, B. S. (1960) Changes in the physico - chemical composition of mangoes during ripening after picking. Food Science, 9 (8). pp. 277-279.

Krishnamurthy, K. and Swaminathan, M. and Bhatia, D. S. (1955) Studies on the stability of winterized cottonseed oil. Bulletin of Central Food Technological Research Institute, 4. pp. 179-180.

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Krishnaprakash, M. S. and Narasimham, P. and Dhanaraj, S. and Aravinda Prasad, B. and Krishnaprasad, C. A. and Habibunnisa, Ms.. and Ananthakrishna, S. M. (1988) Studies on maturation of apples:. Journal of Food Science and Technology (India), 25 (4). pp. 205-210.

Kudachikar, V. B. and Kulkarni, S. G. and Keshava Prakash, M. N. and Vasantha, M. S. (2007) Establishment of optimum fruit maturity of banana var. 'Robusta' through physicochemical changes. Journal of Food Science and Technology (India), 44 (1). pp. 112-114.

Kudachikar, V. B. and Kulkarni, S. G. and Keshava Prakash, M. N. and Vasantha, M. S. and Aravinda Prasad, B. and Ramana, K. V. R. (2001) Physico-chemical changes during maturity of mango Mangifera indica L. variety "Neelum". Journal of Food Science and Technology , 38 (5). pp. 540-542.

Kulkarni, S. G. and Kudachikar, V. B. and Keshava Prakash, M. N. (2010) Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety ‘Robusta’. Journal of Food Science and Technology, 48 (6). pp. 730-734.

Kulkarni, S. G. and Manan, J. K. and Kishori, Lal and Agarwal, M. D. and Shukla, I. C. (1996) Physico-chemical characteristics of commercial spiced papads. Journal of Food Science and Technology, 33 (5). 418-420, 10 ref.. ISSN 0022-1155

Kumar, B. M. and Upadhyay, J. K. and Bhattacharya, K. R. (1976) Objective tests for the stickiness of cooked rice. Journal of Texture Studies, 7 (2). 271-278, 13 ref..

Kumar, K. R. (1997) Moisture content - relative humidity relationships of basmati rice. Rice India, 7 (6). pp. 10-11.

Kurien, P. P. and Ramakrishnaiah, N. and Pratape, V. M. (1993) A method for separation of pearled pigeon pea grains from whole grains based on differences in their bouncing properties. Research and Industry, India, 38 (2). 77-82, 9 ref..

Leelavathi, K. and Indrani, D. and Sidhu, J. S. (1987) Amylograph pasting behaviour of cereal and tuber starches. Starch/Staerke, 39 (11). 378-381, 20 ref..

Leelavathi, K. and Vetrimani, R. and Haridas Rao, P. (1990) Changes in the Functional Characteristics of Wheat During Soaking and Subsequent Germination. Journal of Food Science and Technology, 27 (5). pp. 349-354.

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Thesis

Aalami, M. (2006) Physico-Chemical Properties and Spaghetti Making Quality of Indian Durum Wheat. PhD thesis, University of Mysore.

Avula, Ramesh Yadav (2005) Rheological and Functional Properties of Potato and Sweet Potato Flour and Evaluation of its Application in Some Selected Food Products. PhD thesis, University of Mysore.

Eswaran, K (1993) Vital gluten production, properties and uses. Masters thesis, Central Food Technological Research Institute.

Hemalatha, M. S. (2012) Effect of Enzymes and Pentosans on Wheat Flour in relation to Functionality and Nutritional Quality. PhD thesis, University of Mysore.

Madhavi, D. L. (1985) Studies on the effect of processing conditions on amino acid availability and functional properties of vegetable proteins. Doctoral thesis, Central Food Technological Research Institute.

Mr., Rajpal (2011) Development and quality evaluation of shelf stable texturized chicken and egg based spread. Masters thesis, University of Mysore.

Murali Raju, V. (1983) Effect of relative humidity moisture on wheat flour milling. Masters thesis, Central Food Technological Research Institute.

Muralikrishna, G. (1985) Studies on mucilaginous polysaccharides of cowpea (Vigna sinensis) and linseed (Linum usitatissimum) with particular reference to their structural and functional properties. Doctoral thesis, Central Food Technological Research Institute.

Norden, Sandup (1972) Factors affecting the tenderness of meat. Masters thesis, Central Food Technological Research Institute.

Padmini, Nagaraj (1987) Biochemical and physical changes in a selected fruit and vegetables during storage and ripening at ambient temperature. Doctoral thesis, Central Food Technological Research Institute.

Prerana Dayasagar, Shere (2004) Recent Trends in Concentration of Fruit Juices/Pulps. Masters thesis, University of Mysore.

Pritam, Mazumder (2004) Quality Attributes of Snack Foods. Masters thesis, University of Mysore.

Raghuram, A.S. (2004) Recent Developments in Bread Making Methods. Masters thesis, University of Mysore.

Rajeshwara, A. N. (1995) Physico-chemical properties of plant lipases. Doctoral thesis, Central Food Technological Research Institute.

Sandip Janardan, Mandlik (2011) Fruit development and maturity studies in Papaya (carica papaya L) by instrumentation techniques. Masters thesis, University of Mysore.

Sanjeev, R. Hiremath (1983) Qualitative changes in rain affected wheat. Masters thesis, Central Food Technological Research Institute.

Sarkar, A. (1977) Studies of thermo-physical properties of foodstuffs. Masters thesis, Central Food Technological Research Institute.

Shyama Sundar, R. (1980) Physico-chemical studies on some chemically modified oilseed proteins with special reference to proteins from groundnut. Masters thesis, Central Food Technological Research Institute.

Sowbhagya, C. M. (1985) Studies on physicochemical properties of rice in relation to its cooking quality. Doctoral thesis, Central Food Technological Research Institute.

Sreedharan, K. (1973) Moisture in foods. Masters thesis, Central Food Technological Research Institute.

Sukumar, Debnath (2010) Studies on physical, thermal and hydrodynamic properties of interesterified oils. PhD thesis, University of Mysore.

Sumona, Mukherjee (2009) Processing and Quality Attributes of Snack Foods. Masters thesis, University of Mysore.

Ushakumari, S. R. (2009) Technological and Physico-Chemical Characteristics of Hydrothermally Treated Finger Millet. Doctoral thesis, University of Mysore.

Vasudeva, Singh (1995) Studies in modified starches. Doctoral thesis, Central Food Technological Research Institute.

Student Project Report

Abhay Kumar, Nag (2015) Effect of Ingredients on Rheological, Physico-Sensory and Nutritional Characteristics of Omega-3 Enriched Eggless Cake. [Student Project Report] (Submitted)

Abhinav, Sharma (2010) Effect of Microwave Baking on Biscuit Quality. [Student Project Report]

Abhishek Gowda, M. (2018) Preparation and Quality Characteristics of Expanded Small Millets . [Student Project Report] (Submitted)

Aboli, Dhole (2006) Effect Of Different Additives On Bun Quality. [Student Project Report]

Ananthanarayan, T.R. (2009) Effect of Raw and Toasted Green Gram (Phaseolus aureus Roxb) Flour on Chapathi making Quality of Whole Wheat Flour. [Student Project Report]

Anjani Kumar, Tiwari (2009) Sensory Profiling and Positioning of Selected Commercial Sweet (Mysore Pak). [Student Project Report]

Anjida Nausheen, A.P. (2009) Influence of Different Protein Sources on Processing of Pasta. [Student Project Report]

Anupama, K.S. (2007) Effect of Amaranthus Seeds (Amaranthus Paniculatus) Incorporation on Physico-Chemical and Sensory Quality of Chapati. [Student Project Report]

Anusha, C. Kulkarni (2022) Effect of Incorporation of Inulin / Oligofructose on Stone Chakki Atta (Whole Wheat Flour) Dough Rheological Properties and Quality of Indian Flat Bread (Chapati). [Student Project Report] (Submitted)

Aparna, Pathak (2009) Comparative Quality Evaluation of Commercial Extruded Snacks. [Student Project Report]

Ashwini, A. (2007) Effect of Hydrocolloids and Emulsifiers on Rheological, Microstructural and Quality Characteristics of Eggless cakes. [Student Project Report]

Baghya Nisha, R. (2016) Effect of Technological treatments on Physico-chemical properties of bran/seed coat of Selected Cereals. [Student Project Report] (Submitted)

Bernard Singh, Khwairakpam (2019) Restructuring of tender coconut water and its quality characterization. [Student Project Report] (Submitted)

Bhagyashri, Vishwas Pratape (2010) Crystalline Nature of the Products Prepared from Native and Bio-transformed Pigmented Rice Variety. [Student Project Report] (Submitted)

Bineeta, Ghosh (2017) Effect of Barley Semolina on Physicochemical, Rheological and Instant Rava Idli making properties of Wheat Semolina. [Student Project Report] (Submitted)

Binod, Prasad (2008) Effect of casein and oat flour on the quality characteristics of low fat, high fibre chicken kofta. [Student Project Report]

Chaitra, P. Uthappa (2017) Rheological Characterisation And Waffle Making Quality Of Composite Multi-Millet Flour. [Student Project Report] (Submitted)

Charumathy, G. (2010) Effect of Parboiling On Physicochemical and Phytochemical Properties of Pigmented Rice. [Student Project Report]

Chikkathayamma, K.M. (2005) Studies On Physico-Chemical Characteristics Of Medicinal Rice Njavara (Oryza Sativa L.). [Student Project Report]

Dachana, K. B. (2008) Effect of Moringa leaves on Nutritional, Textural and Organoleptic Characteristics of Cookies. [Student Project Report]

Deepa, C. (2008) Physico chemical properties and nutritional composition of flakes prepared industrially from pigmented and non-pigmented rice. [Student Project Report]

Devika, P. (2010) Development of Amla Fortified Processed Products and its Effect on the Quality Characteristics. [Student Project Report]

Dhiraj, B. (2010) A Comparative Study on Influence of Different Wheat Milled Products on Pasta Processing - A biochemical approach. [Student Project Report]

Dipjyoti, Saha (2009) Characteristics of Gellan Gum Based Food Gels. [Student Project Report]

Diptipratik, Pani (2011) Quality Characteristics of Expeller Pressed Safflower Oil and Hexane Extracted Safflower Oil. [Student Project Report]

Divya, Babu (2018) Study of Physico-Chemical Characteristics of Vacuum Fried Snack Food. [Student Project Report] (Submitted)

Divya, Goswami (2016) Effect of Salt And Salt Replacers on the Rheological,Quality and Nutritional Characteristics of Bread. [Student Project Report] (Submitted)

Ghosal, Sudeep (2007) Properties and Applications of Food Powders. [Student Project Report]

Gopika, M. (2023) Effect of nixtamalization on the flour properties of pearl millet. [Student Project Report] (Submitted)

Gour Saday, Choudhury (1976) Effect of oil coating and thermostabilization on certain functional properties of egg. [Student Project Report] (Submitted)

Hari Prasad, N. (2019) Impact of Polishing on Physicochemical Composition in Traditional Rice Varieties of Salem, Tamil Nadu. [Student Project Report] (Submitted)

Harish, Rotti (2008) Development of Fortified Guava Beverages and Their Evaluation of Quality Characteristics. [Student Project Report]

Harsha, Jacob (2017) Phytochemical Constituents and Functional Attributes of Fermented Beverage. [Student Project Report] (Submitted)

Harshitha, T. (2013) Studies on changes in the physicochemical characteristics of cooked rice in payasam. [Student Project Report] (Submitted)

Hemant Kumar, Tewary (1981) Consistency determination of time-dependent and time-independent non-newtonian foods. [Student Project Report] (Submitted)

Hemanth, Vijayan (2017) Changes in Grain Component During Acclerated and Naturally Aged Rice. [Student Project Report] (Submitted)

Hridya, Raveendranath (2010) Pasta quality characteristics as influenced by maize flour and additives. [Student Project Report]

Indulekha, Bhaskaran (2022) Changes in the Physio-Chemical Properties of Foxtail Millet on Degree of Polishing. [Student Project Report] (Submitted)

Jaffar Baig, M. A and Praveen Kumar, T. N and Panish Kumar Urs, M.K and Ravikumar, M.B (2007) Fuzzy Empowered Approach For Moisture Control. [Student Project Report]

Juhi, Agrawal (2018) Nutritional enrichment of cookies by supplementation with Moringa oleiferaseeds. [Student Project Report] (Submitted)

Kahak, Jaiswal (2022) “Effect of Degree of Polishing on Physico-chemical Properties of Kodo Millet. [Student Project Report] (Submitted)

Kahkasha, Fatema (2014) Effect of Hydrothermal Treatment and Germination on the Nutritional and Functional Properties of Buckwheat. [Student Project Report] (Submitted)

Keerthi, B. K. (2010) Study on Extraction of Oil from Wet Coconut and Evaluation of its Quality Characteristics. [Student Project Report]

Ko Ko Gyi, U. (1978) Physico-chemical analysis of vanaspati of the Indian market. [Student Project Report] (Submitted)

Koijam, Anupriya (2009) Physico-Chemical Properties of Rice Flakes prepared after Bio-processing. [Student Project Report]

Konjeti, Supriya (2016) Effect Of Baking And Frying On The Rheological, Nutritional And Quality Characteristics Of Doughnuts Incorporated With Functional Ingredient. [Student Project Report] (Submitted)

Koushik Maiya, G. (2012) Effect of Barley Flour on rheological, nutritional and quality characteristics of South Indian Parotta. [Student Project Report] (Submitted)

Krishna, M. E. (2012) “Chemical composition and functional properties of Zingiber zerumbet L. Starch. [Student Project Report] (Submitted)

Krishnendu, Mohan (2009) Effect of Raw and Toasted Red Gram (cajanus cajan L) Flour on Chapathi making Quality of Whole Wheat Flour. [Student Project Report]

Kritika, Jain (2011) Quality Characteristics Of Composite Semolina Using Multigrains. [Student Project Report] (Submitted)

Madhavi, Sharma (2017) Studies on physico chemical properties of Quinoa and Green gram dhal on processing. [Student Project Report] (Submitted)

Madhu, Naugain (2018) Effect of pre-treatments on the biochemical properties of mango (Mangifera indica L. var. Alphonso) fruits stored at room temperature condition. [Student Project Report] (Submitted)

Maheswari, K. (2010) Development of Instant Carrot Mixes and Evaluation of its Quality Characteristics. [Student Project Report]

Malleswari, P. (2012) Functional properties of different forms of maize flour and its usage in the preparation of biscuits. [Student Project Report] (Submitted)

Manisha, Thakur (2017) Physicochemical characteristics of grits from germinated maize grains. [Student Project Report] (Submitted)

Manju, Joseph (2007) Quality Characteristics of Decorticated Brown and White Finger Millet. [Student Project Report]

Manju, Ms. (2007) Development Of Intermediate Moisture Papaya (Carica Papaya L.) Chunks. [Student Project Report]

Manukumar, H.M. (2011) Studies on quality characteristics of hydrothermally treated germinated and enzyme modified sorghum grains. [Student Project Report]

Mohankumari, H.P. (2022) Characterization of cowpea starch. [Student Project Report] (Submitted)

Moksha Deepika, K. (2019) Physico-Chemical, Textural Properties and Shelf Life of Hard Boiled Eggs. [Student Project Report] (Submitted)

Mr., Ramngaihzuala (2018) Physicochemical, Nutritional and Sensory Qualities of Black Rice Flour Fortified Muffins. [Student Project Report] (Submitted)

Ms., Farheen (2010) Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fiber, Low Carbohydrate Bread. [Student Project Report]

Nagashri, H.V (2009) Characterization of Edible Oils. [Student Project Report]

Nagendra Kumar, Gautam (2009) Sensory Profiling and Positioning of Selected Commercial Snack (Sohan Halwa). [Student Project Report]

Naman Kumar, Kashyap (2011) Value addition in Bakery products using Fruit by-product and its effect on Sensory and Rheological Characteristics. [Student Project Report] (Submitted)

Nambudiry, D. D. (1975) Effect of environmental factors on the oxidation of fried cashewnuts. [Student Project Report] (Submitted)

Nandeesh, K. (2008) Development of fibre rich soft dough biscuits. [Student Project Report]

Nathia, D. (2007) Physico-Chemical Properties of a Coarse Grain (Maize) and a Fine Grain (Rice), Physical Modification of their Flour as well as their Isolated Starches. [Student Project Report]

Neethu, H. P. (2011) Physical and Chemical Properties of Oil. [Student Project Report]

Nibha, Kumari (2012) Preparation and Quality Characteristics of Semolina from Foxtail Millet. [Student Project Report] (Submitted)

Nisha, Karunakaran (2009) Physicochemical and Textural Changes of Cereal Dough during Enzyme Processing. [Student Project Report]

Niveditha, N. V. (2015) Changes in the physicochemical and cooking properties of accelerated and naturally aged rice. [Student Project Report] (Submitted)

Padmaja, K. A. and Priya Marilyn, Leo and Rashmi, B. G. (2010) Oxidative Detoriation of Oils and Fats in Ready To Eat Sweet Meats and their Nutritional Evaluation. [Student Project Report]

Pallavi, Sahni (2018) Physio-chemical, Functional and Anti-nutritional Properties of Black gram Cultivars. [Student Project Report] (Submitted)

Pankaj, Sharma (2006) Energy Assessment and Batter Quality in Different Wet Grinding Systems. [Student Project Report]

Pradeep, P Shanbogh (2010) Study on Extraction of Oil from Copra and Evaluation of its Quality Characteristics. [Student Project Report]

Prakruthi, H.R. (2009) Physical Chemistry of Aqueous Two Phase System and Partitioning of Biomolecule. [Student Project Report]

Pravallika, D. (2019) Effect of Ingredients on Rheological, Physico-Sensory & Nutritional Characteristics of Omega-3- Fatty Acids Rich Vegan Cake. [Student Project Report] (Submitted)

Puneetha, T.R. (2008) Quality characteristics of expanded sorghum. [Student Project Report]

Raghu, K. S. (2009) Textural and Physicochemical Changes of Non-wheat Cereal Dough after Processing. [Student Project Report] (Submitted)

Ramnarayan, K. (2010) Studies on Physico-Chemical Properties of Fried Oils. [Student Project Report]

Ramya, N.S (2010) Influence of sorghum flour and additives on pasta quality characteristics. [Student Project Report]

Rawat, Maj K.S. (2008) Effect of Freezing Techniques (cryogenic freezing and slow freezing) on the Physicochemical Characteristics of Frozen Ripe Jackfruit (Artocarpus heterophyllus Lam.) Segments. [Student Project Report]

Reema, Das (2017) Effects Of Different Gelling Agents On The Property Of Lemon-Ginger Jelly Candy. [Student Project Report] (Submitted)

Rejaul, Hoque Bepary (2008) Quality Characteristics of Finger millet (Eleusine coracana)Products with Special Reference to Flakes. [Student Project Report]

Richa, Ranjan (2014) Quality characteristics of processed sorghum. [Student Project Report] (Submitted)

Sasi Priya Nivedita, G. (2011) Effect of Cereal Brans on the Quality Characteristics of Puri. [Student Project Report]

Shidlali, Srividya S (2008) Processing of Non-Wheat Noodles and its Quality Characteristics. [Student Project Report]

Shipra, Tiwari (2008) Stability of laboratory prepared and commercial margarine in product preparation. [Student Project Report]

Shipra, Bhargava (2010) Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of Reduced Glycemic Index North Indian Parotta- an Indian Flat Bread. [Student Project Report]

Sindhoora, S. (2011) Development of muskmelon and muskmelon blended beverage formulations in Glass and PET containers and its effect on the quality characteristics. [Student Project Report]

Sirisha, Yadlapati (2010) Physico chemical Analysis and quality characteristics of Large Scale Processed Coriander Fruits using Infra red energy. [Student Project Report]

Smitha, S. (2007) Effect of hydrocolloids on the rheological, microstructural and quality characteristics of parotta-an unleavened Indian flat bread. [Student Project Report]

Sonali, Tayal (2019) Studies on functional properties of probiotic products. [Student Project Report] (Submitted)

Soumya, V Pundi (2021) Study on Black Tea Mouthfeel Properties by Sensory and Physico-Chemical Methods. [Student Project Report] (Submitted)

Sridevi, J. (2008) Development of Idli Batter Starter Cultures and Evaluation of Idlis for Nutritional, Textural and Sensory Quality. [Student Project Report]

Suma, V.S. (2009) Physical Modifications of Broken Rice. [Student Project Report]

Susmita Devi, L. (2018) Physico-chemical and sensory properties of namkeen made from millet-based composite flours. [Student Project Report] (Submitted)

Syed Afroz, Zehra (2023) Physico-chemical changes during storage of water melon spread stored at various temperatures (LT, RT, FT). [Student Project Report] (Submitted)

Tapasya, Kumari (2018) Studies on Development of Gelling Agent From Papaya Fruit and Its Characterization. [Student Project Report] (Submitted)

Tejaswi Kumar, H. C. (2012) “Effect of Fats and Oils on Rheological and Quality Characteristics of South Indian Parotta. [Student Project Report] (Submitted)

Tharani, R. (2010) Studies on Qualities of Pasta as influenced by Triticum dicoccum and Optimization of Processing conditions. [Student Project Report]

Upadhyay, J. K. (1973) Measuring the consistency of cooked rice by Haake's contistometer : As an index of its stickiness. [Student Project Report] (Submitted)

Vaishnavi, P. (2006) Formulation and quality evaluation of a millet malt based beverage. [Student Project Report]

Varsha, Yadav (2016) Effects of heat processing on physico-chemical properties of sorghum grain and flour. [Student Project Report] (Submitted)

Varun Reddy, G. (2016) Effect of Coconut Milk Powder on Physico-Chemical Properties of White Chocolate. [Student Project Report] (Submitted)

Venugopal, B. (2012) Studies on the properties of Vegetable oils and its blends. [Student Project Report] (Submitted)

Vivek Kumar, Singh (2009) Sensory Profiling and Positioning of Selected Commercial Snack-Murukku. [Student Project Report]

Warat, Balasaheb Hanuman (2014) Development of multigrain atta and study of its nutritional, rheological and product making characteristics. [Student Project Report] (Submitted)

Yashaswini, K. (2012) Fortification of rice and study of their functional properties. [Student Project Report] (Submitted)

Yumnam Nandan, Singh (2018) Physicochemical, Nutritional and Sensory Qualities of Black Rice Flour Fortified Cookies. [Student Project Report] (Submitted)

This list was generated on Fri Mar 29 02:21:58 2024 IST.