Items where Subject is "600 Technology > 08 Food technology > 26 Bakery products"

A

Ajila, C. M. and Aalami, M. and Leelavathi, K. and Prasada Rao, U. J. S. (2010) Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Science and Emerging Technologies, 11 (1). 219-224 .

Aalami, M. and Leelavathi, K. (2008) Effect of Microbial Transglutaminase on Spaghetti Quality. Journal of Food Science, 73 (5). C306-C312.

Aathira, P. (2015) Effect of Pumpkin Flour Incorporation on the Quality Of Muffins. [Student Project Report] (Submitted)

Abhay Kumar, N. and Prasada Rao, U. J. S. and Jeyarani, T. and Indrani, D. (2017) Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake. Journal of Texture Studies, 48. pp. 439-449. ISSN 0022-4901

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

Abhay Kumar, Nag (2014) Functions of Eggs in Bakery Products. Masters thesis, University of Mysuru.

Abhinav, Sharma (2009) Application of Microwave Baking for Bakery Products. Masters thesis, University of Mysore.

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

Abhishek, Panwar (2017) Value addition of wheat based waffle with composite multi-millet flours: Evaluation of nutritional and storage properties. [Student Project Report] (Submitted)

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

Abu Abdullah, MD. (1982) Rheological characteristics of bread : Wheat flour as influenced by bromate and ascorbic acid. Masters thesis, Central Food Technological Research Institute.

Abu Abdullah, MD. (1983) Studies on the effect on yeast activity on loaf volume and the eating quality of bread. [Student Project Report] (Submitted)

Adil Basuki, Ahza (1981) Partial substitution of wheat flour by sorghum and cowpea flours in bread making. [Student Project Report] (Submitted)

Aditi, Mahapatra (2012) Developments in Fruit Based Nutritious Bakery Products. Masters thesis, University of Mysore.

Aditi, Mahapatra (2013) Effect of fruit and fruit fillings on the quality characteristics of biscuits. [Student Project Report] (Submitted)

Aditi, Mahapatra and Shashirekha, M. N. and Sudha, M. L. (2017) Characterization and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota L. P. Royen) incorporated biscuits. Journal of Texture Studies, 48. pp. 231-240. ISSN 0022-4901

Afroj Basha, S. (2019) By-Products Utilization in Wheat Milling Industry. [Student Project Report] (Submitted)

Ahana Nazar, P (2023) Effect of organic acids on rheological and physico-chemical properties of wheat flour and bread. [Student Project Report] (Submitted)

Ahmed, A. H. R. and Ramanatham, G. (1987) Essential amino acid composition and in vitro digestibility of protein of sorghum bread "Kisra" enriched with edible defatted groundnut flour. Nutrition Reports International, 35 (3). pp. 487-495.

Ahmed, A. R (1986) Upgrading of Sudanese sorghum bread "KISRA" : Nutritional and physico-chemical studies. [Student Project Report] (Submitted)

Ahmed, A. R. and Chandrasekhara, H. N. and Ramanatham, G. (1987) The protein quality of sorghum bread `Kisra' enriched with edible defatted groundnut flour. Nutrition Reports International, 35 (1). pp. 205-210.

Ajay, Sanghi (1996) Frozen dough for bakery products. Masters thesis, Central Food Technological Research Institute.

Ajay, Sanghi (1997) Influence of high sucrose on rheological characteristics of dough and quality of bread. [Student Project Report] (Submitted)

Ajetrao Bhagwanta, Bhanudas (1989) Effect of whey solids on the quality of short dough biscuits. [Student Project Report] (Submitted)

Ajetrao Bhagwanta, Bhanudas (1988) Utilization of whey solids in bakery products. Masters thesis, Central Food Technological Research Institute.

Ajila, C. M. and Leelavathi, K. and Prasada Rao, U. J. S. (2008) Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48. pp. 319-326.

Akalya, S. (2006) Utilization of bovine whey for making bakery products to enhance their nutraceutical quality. [Student Project Report] (Submitted)

Akhila, V. (2019) Physico-Chemical, Sensory & Nutritional Characteristics Of Coconut-Jaggery Vegan Cake. [Student Project Report] (Submitted)

Akshata, B. and Indrani, D. and Prabhasankar, P. (2019) Effects of ingredients and certain additives on rheological and sensory characteristics of gluten‐free eggless pancake. Journal of Food Processing and Preservation, 43.

Aleena, Johny (2022) Stabilization and Analysis of Spice Flavorants in Food Products. [Student Project Report] (Submitted)

Aleksandra, Torbica and Milos, Radosavljevic and Miona, Belovic and Tamilselvan, T. and Prabhasankar, P. (2022) Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges. Trends in Food Science and Technology, 129. pp. 194-209.

Aliaa, M.A. Hashem and Suresh, D. Sakhare and Tanaji, G. Kudre (2023) Effect of Piaractus brachypomus fish protein hydrolysate on physicochemical, sensory, and storage properties of cookies. Biocatalysis and Agricultural Biotechnology, 51. p. 102761.

Alladi, Israel Raj (2017) Development of Millet Based Gluten Free Crackers and Their Validation. [Student Project Report] (Submitted)

Amrita, Ray and Alok, K. Srivastava and Suresh, D. Sakhare (2023) Quinoa germ–enriched pasta: Technological, nutritional, textural, and morphological properties. Journal of Food Science. pp. 1-11.

Amrutha Kala, A. L. (2014) Studies on saturated and trans fatty acids composition of few commercial brands of biscuits sold in Indian market. Journal of Food Science and Technology, 51 (11). pp. 3520-3526. ISSN 0022-1155

Anand, Chetter (2017) Treatments to improve functionality of wheat flour for cakes. Masters thesis, Central Food Technological Research Institute.

Anand, Chetter (2018) Use of Starches And Additives as an Alternative to Chlorination for High Ratio Cakes. [Student Project Report] (Submitted)

Ananya, Das (2012) Development of low / no trans fat nutra substitute for vanaspati in bakery and savoury industry. [Student Project Report] (Submitted)

Ananya, Das (2012) Development of low no transfat nutra substitute for vanaspati in bakery and savoury industry. [Student Project Report] (Submitted)

Anil, T. Luke (2019) Influence of Ripened Jack Fruit Flour in Wheat Based Instant Pasta Processing. [Student Project Report] (Submitted)

Anil Paul, S.K. (2011) Effect of Fat Replacement with Different Vegetable Oils in Biscuit Preparation and its Quality Characteristics. [Student Project Report]

Anishaparvin, A. and Chhanwal, N. and Indrani, D. and Raghavarao, K.S.M.S. and Anandharamakrishnan, C. (2010) An Investigation of Bread-Baking Process in a Pilot-Scale Electrical Heating Oven Using Computational Fluid Dynamics. Journal of Food Science, 75 (9). E605-E611.

Anitha Tendulkar, C. M (2023) Development of gluten-free waffles. [Student Project Report] (Submitted)

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

Anjushree, M. and Satish, A. and Sunil, L. and Shivakumara, C. S (2023) Fortified noni (Morinda citrifolia L.) cookies: formulation, properties, antioxidant activity, sensory traits. Functional Food Science, 6 (7). pp. 145-154.

Ankoti, Ghosh (2014) Chemical Preservatives for Bakery Products. Masters thesis, University of Mysuru.

Anmol, Singal (2023) Evaluation of bakery product using bioactives from pomegranate. [Student Project Report] (Submitted)

Anna, Sinil (2023) Formulation of a sponge cake with modulated starch hydrolysis and its characterization. [Student Project Report] (Submitted)

Annapoorna, Kamath (1994) Role of starch in bakery products. Masters thesis, Central Food Technological Research Institute.

Annapoorna, Kamath (1994) The effect of different levels of starch from various sources on the quality of cookies. [Student Project Report] (Submitted)

Anu Mary, Mathews (1998) Effect of surfactants on the rheological properties of dough and the quality of bread. [Student Project Report] (Submitted)

Anu Mary, Mathews (1997) Role of surfactants in bread. Masters thesis, Central Food Technological Research Institute.

Anuja Dev, M.V. (2015) Effect of Bio Active Rich Green Coffee Extract (GCE) on Rheological, Physico - Sensory & Nutritional Characteristics of Bread. [Student Project Report] (Submitted)

Anuradha, K. and Madhava Naidu, M. and Sai Manohar, R. and Indiramma, A. R. (2010) Effect of vanilla extract on radical scavenging activity in biscuits. Flavour and Fragrance Journal, 25. pp. 488-492.

Anuradha, K. (2008) Studies on the Preparation of Natural Vanilla Flavoured Biscuits. [Student Project Report]

Anuroopa, P. M (2024) Comprehensive chromatographic analysis of food additives in bakery and confectionery to ensure enhanced quality and safety. [Student Project Report] (Submitted)

Anusree, K. (2022) Stability of Oil or Water Soluble Nano-Encapsulated Betalain in Bakery Product. [Student Project Report] (Submitted)

Anuvarna, Prasad (2022) Millet Based Mexican Mint Enriched Sugar Free Muffins. [Student Project Report] (Submitted)

Anvit Sampath, Rao (2024) Utilization of adsorbent technique for enhancement of refrying oil quality of cooking oil in frybread preparation. [Student Project Report] (Submitted)

Archana, Ganesh (2004) Microbiological and nutritional profile of a traditional product sweet bun. [Student Project Report] (Submitted)

Archana, Gopalrao Lamdande and Shamsiya, T. K. and Ramalakshmi, K. and Indrani, D. (2018) Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins. Journal of Food Science and Technology, 55 (8). pp. 3144-3153. ISSN 0022-1155

Archana, J. and Madhumitha, S. and Valiammai, A. (2009) Influence of Blackgram Flour on Pasta Processing. [Student Project Report]

Aruna, P and Ashwath Kumar, K. and Indrani, D. and Singh, R. P. (2020) Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread. Journal of Food Science and Technology, 57. pp. 253-262. ISSN 0022-1155

Arushi, Bhaskar (2024) Flour Quality Requirements for Cookies. [Student Project Report] (Submitted)

Arvind, M. R (1989) Factors affecting cooking quality. Masters thesis, Central Food Technological Research Institute.

Arvind, M. R. (1990) Studies on the modification of hard wheat flour for cookie making. [Student Project Report] (Submitted)

Ashutosh, Bhupendra Tank (2011) An investigation of fully and partially loaded buns during baking process in a Pilot Scale Electrical Heating Oven using computational fluid dynamics. Masters thesis, University of Mysore.

Ashwath Kumar, K. and Sudha, M. L. (2021) Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies. Journal of Food Science and Technology, 58. pp. 2630-2640. ISSN 0022-1155

Ashwath Kumar, K. and Vanitha, T. and Sudha, M. L. and Meena Kumari, P. and Vijayanand, P. and Prabhasankar, P. (2023) Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition. International Journal of Food Science and Technology, 58. pp. 116-12.

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, A. (2006) Use of Hydrocolloids in Flat Breads and Bakery Products. [Student Project Report]

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

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.

Asongni Djeukeu, W. and Gouado, I. and Leng, Marlyse S. and Vijaykrishnaraj, M. and Prabhasankar, P. (2017) Effect of dried yam flour (Dioscorea schimperiana) on cooking quality, digestibility profile and antioxidant potential of wheat based pasta. Food Measurement, 11. pp. 1421-1429. ISSN 0022-1155

Aswin Bhaskar, T. (2023) Modification of wheat starch using different milling techniques and its impact in cookies preparation. [Student Project Report] (Submitted)

Atul, S (2023) Modification of wheat starch by using different milling techniques and its impact in bread preparation. [Student Project Report] (Submitted)

Awolu, O. O. and Sudha, M. L. and Manohar, B. (2018) Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour. Food Science and Nutrition, 6. pp. 2363-2373.

Ayoyinka, O. Olojede and Abiodun, I. Sanni and Kolawole, Banwo (2022) Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus andWeissella confusa Strains. Fermentation, 8. p. 32.

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.

Azizi, M. H. and Rao, G. V. (2004) Effect of Surfactant Gel and Gum Combinations on Dough Rheological Characteristics and Quality of Bread. Journal of Food Quality, 27. pp. 320-336. ISSN 1040-8398

Azizi, M. H. and Venkateswara Rao, G. (2004) Effect of surfactant gels on dough rheological characteristics and quality of bread. Critical Reviews in Food Science and Nutrition, 44 (7/8). pp. 545-552.

B

Bains, G. S. and Bhatia, D. S. (1953) Manufacture of biscuits. Bulletin of Central Food Technological Research Institute, 2. pp. 102-106.

Bains, G. S. and Bhatia, D. S. and Kale, G. T. (1952) Preliminary note on commercial application of an antioxidant in biscuits. Bulletin of Central Food Technological Research Institute, 1. p. 348.

Bains, G. S. and Irvine, G. N. (1965) The quality of Canadian Amber durum wheat grades and the role of a pentosan-rich fraction in macaroni dough quality. Journal of Science of Food and Agriculture, 16. pp. 233-240.

Bains, G. S. and Venkat Rao, S. and Bhatia, D. S. and Subramanyan, V. (1964) Effect of lysine and milk protein supplements on the protein efficiency ratio of wheat macaroni. British Journal of Nutrition, 18. pp. 241-244.

Bains, G. S. (1968) Flour Milling and Baking Industry in India. Journal of Food Science and Technology, 5 (4). pp. 211-212.

Bajaj, Shivani and Asna, Urooj and Prabhasankar, P. (2006) Effect of Incorporation of Mint on Texture, Colour and Sensory Parameters of Biscuits. International Journal of Food Properties, 9. pp. 691-700. ISSN 1094-2912

Balasubrahmanyam, N. and Indiramma, A. R. and Anandaswamy, B. (1979) Packaging and storage studies on bun. Indian Miller, 9/10 (6). 5-8, 3 ref..

Balasubramanyam, N. and Indiramma, A. R. and Baldev, Raj. and Anandaswamy, B. (1981) Evaluation of shelf-life of packaged salty biscuits (crackers). Indian Food Packer, 35 (6). 14-19, 6 ref..

Balaswamy, K. and Prabhakara Rao, P. G. and Sulochanamma, G. and Nagender, A. and Sathiya Mala, K. (2022) Stability of β-Carotene in Pumpkin Flour Fortified Vermicelli. The Indian Journal of Nutrition and Dietetics, 59 (3). pp. 310-322.

Baniwal, M. S. (1969) Technology of Biscuits. Masters thesis, Central Food Technological Research Institute.

Beena, Joshi (2017) Gluten free pasta- millet based. [Student Project Report] (Submitted)

Beena, Joshi (2016) Recent trends of millet on pasta processing. Masters thesis, University of Mysuru.

Behera, S. and Indumathi, K. and Mahadevamma, S. and Sudha, M. L. (2013) Oil cakes – a by-product of agriculture industry as a fortificant in bakery products. International Journal of Food Sciences and Nutrition, 64 (7). pp. 806-814. ISSN 0963-7486

Benazir, I. (2011) Influence of Tapioca Starch on Pasta Processing. [Student Project Report]

Bhanuprakash, C. (2018) Egg Powder Processing and Its Application in Bakery products. Masters thesis, Central Food Technological Research Institute.

Bhanuprakash, C. (2019) Utilization of Whole Egg Powder as a Substitute for Fresh Eggs in the Preparation of Muffins. [Student Project Report] (Submitted)

Bharath, A. P (2020) Development Of Low Glycemic Index Pizza Base. [Student Project Report] (Submitted)

Bharath, A. P and Ashwath Kumar, K. and Soumya, C. and Prabhasankar, P. (2020) Influence of tetraploid wheat (Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility. International Journal of Food Science and Technology.

Bharath, J (2023) Development of gluten free products using sourdough technology. [Student Project Report] (Submitted)

Bharath Kumar, S. and Prabhasankar, P. (2020) Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. Akademik Gıda, 18 (2). pp. 105-115.

Bharath Kumar, S. and Prabhasankar, P. (2015) A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics. Food Chemistry, 180. pp. 124-132.

Bhatia, D. S. (1961) Macaroni and related products. Reviews in Food Technology, 3. pp. 91-108.

Bhatia, D. S. and Kapur, N. S. and Narayanan, K. M. (1960) Keeping quality of biscuits fortified with proteins and vitamins. Food Science, 9. pp. 280-281.

Bhavyatha, G. (2021) Influence of Functional Ingredients like Barley and Chickpea Semolina in the Development of Pasta. [Student Project Report] (Submitted)

Bhavyatha, G. (2021) Recent Wheat Based New Product Development in Indian Market. Masters thesis, Central Food Technological Research Institute.

Bheema Rao, Nanditha and Jena, B. S. and Prabhasankar, P. (2009) Influence of natural antioxidants and their carry-through property in biscuit processing. Journal of Science of Food and Agriculture, 89. pp. 288-298.

Bhupender, Singh (2017) Development of bio-active biscuits enriched with ashwagandha and fenugreek. [Student Project Report] (Submitted)

Bingi Akshata, Mukund Sangeeta (2017) Studies on development of Gluten free Eggless pancake. [Student Project Report] (Submitted)

Bubly, Mallik (2018) Valorization of Green Coffee Spent for the Development of Fiber and Protein Rich Cookies. [Student Project Report] (Submitted)

C

Chaitali, Sen Gupta (2012) Development Of Nutritious Pizza Base. [Student Project Report] (Submitted)

Chaitali, Sen Gupta (2012) Psyllium and Soya as Functional Ingredients in Bakery Products. [Student Project Report] (Submitted)

Chaitali, Sen Gupta and Mr., Milind and Jeyarani, T. and Jyotsna, R. (2015) Rheology, fatty acid profile and quality characteristics of nutrient enriched pizza base. Journal of Food Science and Technology, 52 (5). pp. 2926-2933.

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

Chaitra, U. and Abhishek, P. and Sudha, M. L. and Vanitha, T. (2020) Impact of millets on wheat based Belgian waffles: Quality characteristics and nutritional composition. LWT - Food Science and Technology, 124. pp. 1-7. ISSN 0023-6438

Champa, D. M. (2006) Effect of additives on the quality of biscuit from frozen dough. [Student Project Report] (Submitted)

Chandra, Saha N. (1985) Packaging and storage studies of instant cake mixes. [Student Project Report] (Submitted)

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. (1984) On the quality of bread containing differently processed potato. Journal of Food Science and Technology, 21 (5). 324-326, 9 ref..

ChandraShekara, S. and Shurpalekar, S. R. (1983) Optimum formulations and processing conditions for wheat-tuber breads. Lebensmittel Wissenschaft und Technologie, 16 (6). 332-337, 11 ref..

Chandrasekhara, S. and Shurpalekar, S. R. (1984) On the use of potato and cassava flours in soft dough biscuits. Journal of Food Science and Technology, 21 (4). 239-241, 5 ref..

Chandrashekhara, M. R. and Soma Korula, S. and Indiramma, K. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Nutritive value of a high protein biscuit-like product containing groundnut protein isolate and casein and fortified with calcium salts and vitamins. Food Science, 11. pp. 27-31.

Chatterjee, Siddhartha (1994) Rheology of cracker, cookie and biscuit dough and its effect on end product quality. Masters thesis, Central Food Technological Research Institute.

Chetan, G. (2024) Quality analysis and production of millet cookies. [Student Project Report] (Submitted)

Chetule Rashmi, Bhaurao (2017) Techno-economical Role of Damaged Starch in Various Bakery Products. Masters thesis, Central Food Technological Research Institute.

Chhanwal, N. (2015) Computational Modeling of Bread Baking Process under Hybrid Heating Modes. Doctoral thesis, Central Food Technological Research Institute.

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.

Chhanwal, N. and Ezhilarasi, P. N. and Indrani, D. and Anandharamakrishnan, C. (2015) Influence of electrical and hybrid heating on bread quality during baking. Journal of Food Science and Technology, 52 (7). pp. 4467-4474. ISSN 0021-8561

Chhanwal, N. and Tank, A. and Raghavarao, K. S. M. S. and Anandharamakrishnan, C. (2012) Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process—A Review. Food and Bioprocess Technology, 5. pp. 1157-1172.

Chinachoti, Pavinee and Vodovotz, Yael (2001) Bread Staling. CRC Press, Florida.

Chithra, K. (2016) Development of fruit based pasta utilizing pomelo peel. [Student Project Report] (Submitted)

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.

D

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.

Dasappa, Indrani. and Venkateswara Rao, G. (2003) Influence of surfactants on rheological characteristics of dough and quality of parotta. International Journal of Food Science and Technology, 38 (1). pp. 47-54.

Deepa, C. and Swati, Sarabhai and Prabhasankar, P. and Umesh Hebbar, H. (2017) Effect of Micronization of Maize on Quality Characteristics of Pasta. Cereal Chemistry, 94 (5). pp. 840-846. ISSN 0009-0352

Deepa, D'souza (2003) Effect of various syrups on biscuit quality. [Student Project Report] (Submitted)

Deepa, D'souza (2003) Functional role of sugar and sugar syrup in biscuit manufacture. Masters thesis, Central Food Technological Research Institute.

Deepak, M. D. (1991) Use of ragi flour in cookies. [Student Project Report] (Submitted)

Deeptanshu, Srivastava (2010) Fenugreek seed husk; A novel product and its use in the development of high fibre muffins. [Student Project Report] (Submitted)

Deeptanshu, Srivastava and Jyotsna, R. and Dr., Mahadevamma and Madhava Naidu, M. (2012) Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins. Food and Nutrition Sciences, 3. pp. 1473-1479.

Deeptanshu, Srivastava (2010) Fenugreek Seed Husk: A Novel Product and its use in the Development of High Fibre Muffins. [Student Project Report]

Deshapande, S. R. (1985) Studies on soft dough biscuits. [Student Project Report] (Submitted)

Deshpande, S. R. (1984) Effect of different processing conditions on the quality of biscuits. Masters thesis, Central Food Technological Research Institute.

Deshpande Rohan, Hemant (2018) Development of Quinoa Enriched Tortilla. [Student Project Report] (Submitted)

Devendra Kumar, Gupta (1973) Granulated baked product. Masters thesis, Central Food Technological Research Institute.

Devika Devaiah, P. (2010) Chemical and Nutritional evaluation of Bakery Products with special reference to Fats used for their Preparation. [Student Project Report]

Dhanavanthary, S. A. (2019) Development of Nutritionally Improved cookies from the by-products of wheat milling Industry. [Student Project Report] (Submitted)

Dhanraj, S. T. (2004) Carbohydrate-based functional ingredients in bakery products. Masters thesis, Central Food Technological Research Institute.

Dharshini Devi, S. (2024) Synthesis of nanocellulose from waste using natural deep eutectic solvents (nades) and its impact on pickering emulsion based fat replacer in bakery products. [Student Project Report] (Submitted)

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

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

Divya, Goswami (2015) Functions of salts and salt replacers in bakery products. Masters thesis, University of Mysuru.

Dr., Nasirullah and Marry, S. R. J. and Shariff, R. (2013) Studies on the trans-fatty acids and the stability of the fats present in Indian bakery products. Grasas y Aceites, 64 (1). pp. 36-40.

Drisya, C. R. and Swetha, B. G. and Velu, V. and Indrani, D. and Singh, R. P. (2015) Effect of dried Murraya koenigii leaves on nutritional, textural and organoleptic characeteristics of cookies. Journal of Food Science and Technology, 52 (1). pp. 500-506. ISSN 0022-1155

Dube, R. (1984) Trends in usage of shortenings and surfactants in bread making. Masters thesis, Central Food Technological Research Institute.

E

Eswaran, K (1994) Comparative studies on the properties of the vital gluten from aestivum and durum wheats and their effect on the bread quality. [Student Project Report] (Submitted)

Ezeagu, I. E. and Sridevi, A. S. and Haridas Rao, P. and Dr., Harandranath and Appu Rao, A. G. and Lalitha, R. Gowda and Tarawali, G. (2002) Prospects for incorporation of defatted Mucuna flour in biscuits formulation. Journal of Food Science and Technology, 39 (4). pp. 435-438.

Ezhilarasi, P. N. and Indrani, D. and Jena, B. S. and Anandharamakrishnan, C. (2013) Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality. Journal of Food Engineering, 117 (4). pp. 513-520. ISSN 0260-8774

F

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.

Femis, Sayeed (2011) Studies on High Fiber Sugar Free Fenugreek Biscuits. [Student Project Report]

Fuad, Tina (2007) Recent Developments in Wheat based Extruded Products. [Student Project Report]

G

Gargi, Upadhayay (2017) Studies on Nutritional Evalution of Sprouted Amaranth and Formulation of Cookies. [Student Project Report] (Submitted)

Gawali Sandeep, Baliram (2011) Recent Developments on Modified/Newer Bakery Ingredients. [Student Project Report] (Submitted)

Gayatri, Bahal (2008) Role of enzymes from milled by-products in baking industry. Masters thesis, Central Food Technological Research Institute.

Gayatri, Bahal and Sudha, M. L. and Ramasarma, P. R. (2013) Wheat Germ Lipoxygenase: Its Effect on Dough Rheology, Microstructure, and Bread Making Quality. International Journal of Food Properties, 16. pp. 1730-1739. ISSN 1094-2912

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Lalta Prasad, Rajput (1977) Functional properties of wheat proteins for bread-making. Masters thesis, Central Food Technological Research Institute.

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Ogunsakin, A. O. and Vanajakshi, V. and Anu Appaiah, K. A. and Vijayendra, S. V. N. and Walde, S. G. and Banwo, K. and Sanni, A. I. and Prabhasankar, P. (2017) Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation. LWT - Food Science and Technology, 82. pp. 326-334. ISSN 0023-6438

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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]

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Siddhi, S. Patil and Vedashree, M. and Suresh, D. Sakhare and Pushpa, S. Murthy Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties. Journal of Food Science and Technology, 61 (6). pp. 1117-1125. ISSN 0022-1155

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Singh, B. (1987) Role of ingredients in cookie making. Masters thesis, Central Food Technological Research Institute.

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Smita, Gupta (2000) Fortification of flour and bakery products with micronutrients. Masters thesis, Central Food Technological Research Institute.

Smitha Tehilla, Dhanaraj (2004) Value addition and utilization of grape pomace in development of speciality bread. [Student Project Report] (Submitted)

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Soma, Ghosh and Sudha, M. L. (2012) A review on polyols: new frontiers for health-based bakery products. International Journal of Food Sciences and Nutrition, 63 (3). pp. 372-379. ISSN 0963-7486

Soma, Ghosh (2010) Polyols - New frontiers for health based bakery products. Masters thesis, University of Mysore.

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Sonali, Rai (2024) Millet blended omega-3 enriched Indian dough nuts. [Student Project Report] (Submitted)

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Sowmya, M. (2007) Replacers of Fat, Sugar,and Egg in Bakery Products. [Student Project Report]

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Suchira, Sarkar (2013) Leavening Agents for Bakery Products. Masters thesis, University of Mysore.

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Sudha, M. L. and Leelavathi, K. (2008) Influence of micronutrients on rheological characteristics and bread-making quality of flour. International Journal of Food Sciences and Nutrition, 59 (2). pp. 105-15. ISSN 0963-7486

Sudha, M. L. and Leelavathi, K. R. (2008) Relationship between the protein content and cookie making quality of different mill streams. Advances in Food Sciences, 30 (2). pp. 70-77.

Sudha, M. L. and Priyanka, R. (2023) Fruit and Vegetable Waste (by-Product) Utilization in Bakery Products-A Review. Novel Techniques in Nutrition and Food Science, 6 (5). pp. 636-644.

Sudha, M. L. and Rajeswari, G. and Venkateswara Rao, G. (2014) Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leaves. Journal of Food Science and Technology, 51 (12). pp. 3785-3793. ISSN 0022-1155

Sudha, M. L. and Shylaja, M. Dharmesh and Hasitha, Pynam and Shivaleela, V. Bhimangouder (2016) Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products. Journal of Food Science and Technology, 53 (4). pp. 1909-1918.

Sudha, M. L. and Soumya, C. and Prabhasankar, P. (2016) Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making. Journal of Cereal Science, 69. pp. 313-320.

Sudha, M. L. and Soumya, C. and Saravanan, M. and Madhushree, P. (2022) Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage. LWT - Food Science and Technology, 158. p. 113102. ISSN 0023-6438

Sudha, M. L. and Srivastava, A. K. and Vetrimani, R. and Leelavathi, K. (2007) Fat replacement in soft dough biscuits: its implications on dough rheology and biscuit quality. Journal of Food Engineering, 80 (3). pp. 922-930.

Sudha, M. L. and Umashankar, K. and Ashwath Kumar, K. and Giridhar, P. and Prabhasankar, P. (2023) Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent. International Journal of Food Science and Technology, 58. pp. 5134-5143.

Sudha, M. L. and Vetrimani, R. and Krishnarau, L (2006) Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes. Journal of the Science of Food and Agriculture, 86 (5). pp. 706-712.

Sudha, M. L. and Vetrimani, R. and Leelavathi, K. (2007) Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100. pp. 1365-1370.

Sudha, M. L. and Vishwanath, P. and Siddappa, V. and Rajarathnam, S. and Shashirekha, M. N. (2016) Control of rope spore forming bacteria using carambola (Averrhoa carambola) fruit pomace powder in wheat bread preparation. Quality Assurance and Safety of Crops & Foods, 8 (4). pp. 555-564.

Sudha, M. L. and Leelavathi, K. (2012) Effect of Blends of Dehydrated Green Pea Flour and Amaranth Seed Flour on the Rheological, Microstructure and Pasta Making Quality. Journal of Food Science and Technology, 49 (6). pp. 713-720.

Sudha, M. L. and Ramasarma, P. R. and Venkateswara Rao, G. (2011) Wheat Bran Stabilization and its Use in the Preparation of High-Fiber Pasta. Food Science and Technology International, 17 (1). pp. 47-53. ISSN 1082-0132

Sudha, M. L. and Venkateswara Rao, G. (2009) Influence Of Hydroxypropyl Methylcellulose On The Rheological And Microstructural Characteristics Of Whole Wheat Flour Dough And Quality Of Puri. Journal of Texture Studies, 40. pp. 172-191.

Sudha, Saira and Gopala Krishna, A. G. and Asna, Urooj (2011) Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product. Journal of Food Science and Technology, 48 (4). pp. 478-483.

Suhana, Rosmi (2022) Studies on pasta products from Jackfruit and Tapioca flour. [Student Project Report] (Submitted)

Suhasini, A. W. and Malleshi, N. G. and Hanchinal, R. R. (2004) Malting Characteristics and Protein Profile of a Few Bread and Durum Indian Wheat Varieties. Journal of Food Science and Technology (India), 41 (6). pp. 622-626.

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Sukhendu, Ghosh (1997) Functionality of maltodextrin as fat replacer in biscuit formulation. [Student Project Report] (Submitted)

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Sunilrao, Kulkarni Vishal (2022) Development 3d Printed Burger Patty. [Student Project Report] (Submitted)

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Supriya, Varma (2001) Yeast free bread using chemical and microbial alternatives. [Student Project Report] (Submitted)

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Suresh, D. Sakhare and Prabhasankar, P. (2017) Effect of Roller Mill Processed Fenugreek Fiber Addition on Rheological And Bread Making Properties of Wheat Flour Doughs. Journal of Food Processing and Preservation, 41. pp. 1-9.

Suresh, D.Sakhare and Indrani, D. and Aashitosh, A. Inamdar and Shwetha, B. Gaikwad (2014) Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills. Journal of Food Science and Technology, 51 (10). pp. 2699-2705.

Surjit Kumar, Yengkhom and Philem Deepu, Singh (2019) Studies on Development of Low Fat Cookies by use of Structured Oil (OLEOGEL) System. [Student Project Report] (Submitted)

Surya Mary, Thomas (2023) Preparation and characterization of oat-wheat muffin enriched with brahmi (Bacopa monnieri). [Student Project Report] (Submitted)

Susanna, S. (2013) Development of Modified Gluten Pasta. Doctoral thesis, University of Mysore.

Susanna, S. and Prabhasankar, P. (2015) Development of hyoimmunogenic pasta and its immunochemical validation with celiac disease patients' sera. LWT - Food Science and Technology, 62 (1). pp. 333-340.

Susanna, S. and Prabhasankar, P. (2015) Effect of different enzymes on immunogenicity of pasta. Food and Agricultural Immunology, 26 (2). pp. 231-247.

Susanna, S. and Prabhasankar, P. (2012) Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta. Food Science and Technology International, 18 (4). pp. 403-411.

Susanna, S. and Prabhasankar, P. (2013) A study on development of Gluten free pasta and its biochemical and immunological validation. LWT - Food Science and Technology, 50. pp. 613-621. ISSN 0023-6438

Susheelamma, N. S. and Rao, M. V. L. (1979) Functional role of the arabinogalactan of black gram (Phaseolus mungo) in the texture of leavened foods (steamed puddings). Journal of Food Science, 44 (5). 1309-1312, 1316, 4 ref..

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Swathi, Suresh (2023) Evaluation of the performance of pigmented wheat in steamed buns. [Student Project Report] (Submitted)

Swati, Sarabhai (2017) Gluten free ingredients and its variants in bakery products and their validation. Doctoral thesis, University of Mysuru.

Swati, Sarabhai and Indrani, D. and Vijaykrishnaraj, M. and Mr., Milind and Arun Kumar, V. and Prabhasankar, P. (2015) Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation. Journal of Food Science and Technology, 52 (6). pp. 3763-3772.

Swati, Sarabhai and Prabhasankar, P. (2015) Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough. LWT - Food Science and Technology, 63 (2). pp. 1301-1308.

Swati, Sarabhai and Prabhasankar, P. (2015) Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough. LWT - Food Science and Technology, 63 (2). pp. 1301-1308.

Swati, Sarabhai and Sudha, M. L. and Prabhasankar, P. (2017) Rheological characterization and biscuit making potential of gluten free flours. Journal of Food Measurement and Characterization, 11. pp. 1449-1461.

Swati, Sarabhai and Tamilselvan, T. and Prabhasankar, P. (2021) Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting properties. LWT - Food Science and Technology, 137. p. 110365. ISSN 0023-6438

Swati, Singh (2019) Estimation of free glutamate in instant noodles. [Student Project Report] (Submitted)

Sweeja, K. Mathew (2011) Development of High Protein and High Fibre Coconut Buns. [Student Project Report]

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Tamilselvan, T. and Saravanan, M. and Prabhasankar, P. (2024) Influence of mechanical activation of starch using planetary ball milling on the development of little millet gluten free bread. Innovative Food Science and Emerging Technologies (2024), 98. p. 103860.

Tamilselvan, T. and Shivani, Sharma and Pinchu Elizabath, Thomas and Kanchan, Goyal and Prabhasankar, P. (2022) Role of hydrocolloids in improving the rheology, quality characteristics, and microstructure of gluten-free proso millet bread. International Journal of Food Science and Technology, 57. pp. 7156-7166.

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