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Items where Subject is "600 Technology > 08 Food technology > 21 Cereals > 02 Barley"

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Number of items at this level: 21.

A

Abdul, Rahim (1971) Water sensitivity in malting barley : Study of water sensitivity in some varieties of Indian barleys. Masters thesis, Central Food Technological Research Institute.

Ajai, Puri (1974) Nitrogenous constituents of barley, malt, wort and beer. Masters thesis, Central Food Technological Research Institute.

Anisha, Biswas and Sudipta, K.H and Chaudhari, S.R (2023) Detection of barley malt syrup as an adulterant in honey by 1H NMR profile. Food Chemistry, 429. pp. 1-8. (Submitted)

Arvind Kumar, Bakkshi (1972) Studies on the dehydration of malt. Masters thesis, Central Food Technological Research Institute.

Asna, Urooj and Vinutha, S. R. and Shashikala, P. and Leelavathy, K. and Haridas Rao, P. (1998) Effect of Barley incorporation in Bread on its Quality and Glycemic responses in Diabetics. International Journal of Food Sciences and Nutrition, 49 (4). pp. 265-270.

B

Bikar Singh, Parmer (1973) Studies in the production of malt extract from a barley hordeum vulagare variety C-164. Masters thesis, Central Food Technological Research Institute.

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

H

Hemavathi, A. B. and Raghavarao, K. S. M. S. (2011) Differential partitioning of beta-galactosidase and beta-glucosidase using aqueous two phase extraction. Process Biochemistry, 46. pp. 649-655.

Hemavathi, A. B. and Raghavarao, K. S. M. S. (2011) Membrane Processing for Purification and Concentration of β-glycosidases from Barley (Hordeum vulgare). Biotechnology and Bioprocess Engineering, 16. 282-290 .

Hemavathi, A. B. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2008) Reverse Micellar Extraction of beta-Galactosidase from Barley (Hordeum vulgare). Applied Biochemistry and Biotechnology, 151. pp. 522-531. ISSN 0273-2289

K

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

Koushik Maiya, G. and Shwetha, B. G. and Indrani, D. (2013) Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta. Food Science and Technology International, 21 (1). pp. 24-32.

Krishnaveni, C. P. (2023) To study the effect of processing treatments on the dietary fiber content of barley. [Student Project Report] (Submitted)

M

Muralidhar, Karanam (2016) Roller Semolina Milling of Barley and Its Effect on Upma Making Properties of Wheat Semolina. [Student Project Report] (Submitted)

P

Prasanta, Sarkar (1995) Utilization of barley in cookie formulation. [Student Project Report] (Submitted)

Prema, Viswanath and Kavitha, S. and Farhana, Ayesha and Appaiah, K. M. (2007) A survey of ochratoxin A in wheat and barley in India. Journal of Food Safety, 27 (2). 111-123 ; 22 ref..

Priya Prakash, Sharma and Vanajakshi, V. and Devendra, J. Haware and Baskaran, V. (2022) Brown algae and barley-based anti-obesity food and its safety in C57BL6 mice. Journal of Food Science and Technology, 59. pp. 4230-4243. ISSN 0022-1155

S

Satyanarayana Rao, B. A. and Prasad, M. S. and Venkatanarayana, S. (1976) Studies on the preparation of wort from barley malt and degermed maize using microbial enzymes. Journal of Food Science and Technology, India, 13 (6). 310-312, 15 ref..

Smitha, V. K. and Samir, O. M. and Gopalkrishne, Urs (2008) The Effect of Cooking on the Nano-Sized Crystallites in Finger Millet and Barley using Waxs Data. International Journal of Food Properties, 11. pp. 781-790.

V

Varadarajan, T. K. (1980) Studies on malted tea beverage. [Student Project Report] (Submitted)

Vasudeva, R. S. and Joshi, L. M. and Sreekantiah, K. R. (1960) Physiologic Specialization In Puccinia Hordei. Indian Phytopathology, 13. pp. 66-67.

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