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

Article

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.

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

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

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. 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.

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.

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.

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.

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

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.

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.

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.

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

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

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, 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

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.

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.

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

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 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.

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.

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, 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

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.

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.

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.

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

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.

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

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

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.

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

Gupta, T. R. (2001) Individual heat transfer modes during contact baking of Indian unleavened flat bread (chapati) in a continuous oven. Journal of Food Engineering, 47 (4). 313-319, 9 ref..

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..

Haridas Rao, P. (1993) Flour improvers and additives in bread. Indian Miller, 23 (5). pp. 29-33.

Haridas Rao, P. (1979) Gluten proteins: Their nature and role in bread making. Indian Baker, 9 (3). pp. 37-42.

Haridas Rao, P. (1993) Healthy bakery products. Indian Miller, 23 (6). pp. 9-18.

Haridas Rao, P. (1995) Quality assurance and human resource development for the bakery industry. Indian Baker, 26 (2). pp. 13-17.

Haridas Rao, P. (1990) Recent developments in the use of shortenings and surfactants in breadmaking. Indian Food Industry, 9 (3). 28-32, 21 ref..

Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1983) Comparative studies on atta (whole wheat flour) and resultant atta, a by-product of roller flour milling industry. Journal of Food Science and Technology, 20 (1). 5-8, 7 ref..

Haridas Rao, P. and Malini Rao, H. (1991) Effect of incorporating wheat bran on the rheological characteristics and bread making quality of flour. Journal of Food Science and Technology, 28 (2). 92-97, 15 ref.. ISSN 0022-1155

Haridas Rao, P. and Shurpalekar, S. R. (1976) Utilization of milo in bakery products. Journal of Food Science and Technology, India, 13 (6). 293-299, 9 ref..

Indiramma, A. R. (2008) Securing freshness and flavour. Times Food Processing Journal. pp. 26-30.

Indrani, D. and Venkateswara Rao, G. (2006) Effect of additives on rheological characteristics and quality of wheat flour parotta. Journal of Texture Studies, 37 (3). pp. 315-338.

Indrani, D. and Mr., Milind and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2015) Development of protein and fiber enriched breads by supplementation of roller milled fractions of green gram. Journal of Food Science and Technology, 52 (1). pp. 415-422. ISSN 0022-1155

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 Sai Manohar, R. and Jyotsna, Rajiv and Venkateswara Rao, G. (2007) Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making. Journal of Food Engineering, 78 (4). pp. 1202-1206.

Indrani, D. and Savithri, G. D. and Venkateswara Rao, G. (1992) Effect of Onion Extract on the Rheological and Bread Making Characteristics of Wheat Flour. Journal of Food Science and Technology, 29 (3). pp. 150-152.

Indrani, D. and Savithri, G. D. and Venkateswara Rao, G. (1997) Effect of defatted soy flour on the quality of buns. Journal of Food Science and Technology, 34 (5). 440-442, 11 ref..

Indrani, D. and Sudha, M. L. and Jyotsna, Rajiv and Venkateswara Rao, G. (2004) Improvements in The Productivity and Products of Rural Bakeries. Journal of Rural Technology, 1 (4). pp. 182-187.

Indrani, D. and Suresh, D. Sakhare and Mr., Milind and Aashitosh, A. Inamdar (2015) Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.). Journal of Food Science and Technology, 52 (8). pp. 5264-5270. ISSN 0022-1155

Indrani, D. and Venkateswara Rao, G. (1992) Effect of Improvers on the Quality of Whole Wheat Flour Bread. Journal of Food Science and Technology, 29 (6). pp. 357-359.

Indrani, D. and Venkateswara Rao, G. (1992) Effect of Ingredients on the Quality of Whole Wheat Flour Bread. Journal of Food Science and Technology, 29 (6). pp. 360-363.

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. (1992) Influence of Additives on the Rheological and Bread Making Characteristics of Differently Milled Whole Wheat Flours. Journal of Food Science and Technology, 29 (5). pp. 296-298.

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.

Indrani, D. and Soumya, C. and Jyotsna, Rajiv and Venkateswara Rao, G. (2010) Multigrain Bread – Its Dough Rheology, Microstructure, Quality and Nutritional Characteristics. Journal of Texture Studies, 41. pp. 302-319.

Iqbal, Sarwar and Thanushree, M. P. and Sudha, M. L. and Crassina, K. (2021) Quality characteristics of buckwheat (Fagopyrum esculentum) based nutritious ready-to-eat extruded baked snack. Journal of Food Science and Technology. ISSN 0022-1155

Jacob, Jissy and Leelavathi, K. (2007) Effect of fat-type on cookie dough and cookie quality. Journal of Food Engineering, 79. pp. 299-305.

Jissy, Jacob. and Leelavathi, K. (2007) Effect of fat-type on cookie dough and cookie quality. Journal of Food Engineering, 79 (1). pp. 299-305.

Juhi, Agrawal and Ashwath Kumar, K. and Indrani, D. and Radha, C. (2022) Efect of Moringa oleifera seed four on the rheological, physico‑sensory, protein digestibility and fatty acid profle of cookies. Journal of Food Science and Technology, 59 (12). pp. 4731-4739. ISSN 0022-1155

Jyothsna Rao, S. and Prasad, M. S. and Venkateswara Rao, G. (1993) Effect of Xanthan Gum on the Quality of Bread. Journal of Food Science and Technology (India), 30 (4). pp. 265-268.

Jyothsna Rao, S. and Venkateswara Rao, G. (1997) Effect of incorporation of sorghum flour to wheat flour on chemical, rheological and bread characteristics. Journal of Food Science and Technology, 34 (3). 251-254, 21 ref..

Jyotsna, R. and Indrani, D. and Prabhasankar, P. and Venkateswara Rao, G. (2012) Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum). Journal of Food Science and Technology, 49 (5). pp. 587-593. ISSN 0022-1155

Jyotsna, R. and Mr., Milind and Aashitosh, A. Inamdar and Suresh, D.Sakhare (2015) Roller milled black gram (Phaseolus mungo ) semolina and its influence on the quality characteristics of high protein pasta. Journal of Food Science and Technology, 52 (4). pp. 2464-2468.

Jyotsna, R. and Mr., Milind and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2014) Effect of Green Gram Semolina (Phaseolus Aureus) on the Rheology, Nutrition, Microstructure and Quality Characteristics Of High-Protein Pasta. Journal of Food Processing and Preservation, 38. pp. 1965-1972.

Jyotsna, R. and Soumya, C. (2015) Chemical, rheological and nutritional qualities of sugar snap cookies as influenced by the addition of multigrains. Journal of Food Measurement and Characterization, 9 (2). pp. 135-142.

Jyotsna, R. and Soumya, C. and Swati, Sarabhai and Prabhasankar, P. (2016) Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins. Food Measurement, 10. pp. 762-772.

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, Rajiv and Swetha, Lobo and Jyothi Lakshmi, A. and Venkateswara Rao, G. (2012) Influence of Green Gram Flour (Phaseolus Aureus) on the Rheology, Microstructure and Quality of Cookies. Journal of Texture Studies, 43 . pp. 350-360.

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.

Jyotsna, R. and Sai Manohar, R. and Indrani, D. and Venkateswara Rao, G. (2007) Effect of whey protein concentrate on the rheological and baking properties of eggless cake. International Journal of Food Properties, 10 (3). 599-606 ; 20 ref..

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Kanjilal, S. and Shanker, K. S. and Rao, B. V. S .K. and Indrani, D. (2016) Application of low calorie hypocholesterolemic structured lipid as potential bakery fat. International Food Research Journal, 23 (2). pp. 854-859.

Kantharaj Urs, M. and Srinathan, V. R. and Murthy, H. B. N. and Muthu, M. and Bains, G. S. (1962) Studies on factors affecting and shelf-life of edible peanut cake, grits and flour. Food Science, 11 (10). pp. 273-277.

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Srivastava, A. K. and Haridas Rao, P. (1993) Studies on Low-Fat Soft Dough Biscuits. Journal of Food Science and Technology (India), 30 (1). pp. 21-24.

Srivastava, A. K. and Patel, V. R. and Haridas Rao, P. (1994) Effect of common salt substitution on the dough characteristics and bread quality. Journal of Food Science and Technology, 31 (1). 15-18, 16 ref.. ISSN 0022-1155

Subrahmanyan, V. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. (1958) Manufacture of nutro biscuits. Research and Industry, 3. pp. 178-179.

Subrahmanyan, V. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. (1958) The effect of baking on the nutritive value of fortified biscuits. Food Science, 7. pp. 83-86.

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 (4). pp. 1365-1370.

Sudha, M. L. and Baskaran, V. and Leelavathi, K. (2007) Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104 (2). pp. 686-692.

Sudha, M. L. and Chetana, R. and Yella Reddy, S. (2014) Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits. Journal of Food Science and Technology, 51 (12). pp. 3984-3990. ISSN 0022-1155

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.

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.

Sur, B. K. and Kale, G. T. (1953) Food industries associations in India - III. Confectionery, biscuit and bakery industries. Bulletin of Central Food Technological Research Institute, 3. pp. 45-47.

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.

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..

Susheelamma, N. S. and Rao, M. V. L. (1980) Potentialities of oilseed flours and proteins for replacing black gram components in the texture of leavened foods. Journal of the American Oil Chemists' Society, 57 (7). 212-215, 22 ref..

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

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.

Tank, A. and Chhanwal, N. and Indrani, D. and Anandharamakrishnan, C. (2014) Computational fluid dynamics modeling of bun baking process under different oven load conditions. Journal of Food Science and Technology, 51 (9). pp. 2030-2037. ISSN 0022-1155

Tara, K. A. and Bains, G. S. (1969) Test for checking distribution of lysine impregnated grains in fortified bread. Cereal Science Today, 14 (4). 152-53, 10 ref..

Tara, K. A. and Bains, G. S. (1971) Starch damage, amylase activity and protein content of commercial flours in relation to water absorption and maltose values. Journal of Food Science and Technology (Mysore), 8 (3). 105-109, 31 ref..

Thanushree, M. P. and Sudha, M. L. and Asha, Martin and Vanitha, T. and Crassina, K. (2022) Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers. LWT - Food Science and Technology, 160. p. 113286. ISSN 0023-6438

Thanushree, M. P. and Sudha, M. L. and Crassina, K. (2017) Lotus (Nelumbo nucifera) rhizome powder as a novel ingredient in bread sticks: rheological characteristics and nutrient composition. Journal of Food Measurement and Characterization, 11. pp. 1795-1803.

Tina, Fuad and Prabhasankar, P. (2012) Influences of India’s Local Wheat Varieties and Additives on Quality of Pasta. Food and Bioprocess Technology, 5. pp. 1743-1755.

Tina, Fuad and Prabhasankar, P. (2010) Role of Ingredients in Pasta Product Quality: A Review on Recent Developments. Critical Reviews in Food Science and Nutrition, :(, 50. 787-798 .

Umesha, S. S. and Sai Manohar, R. and Indiramma, A. R. and Akshitha, S. and Akhilender Naidu, K. (2015) Enrichment of biscuits with microencapsulated omega-3 fatty acid (Alpha-linolenic acid) rich Garden cress (Lepidium sativum) seed oil: Physical, sensory and storage quality characteristics of biscuits. LWT - Food Science and Technology, 62 (1). pp. 654-661.

Vasudevaiah, A. M. and Chaturvedi, A. and Ramalakshmi, K. and Indrani, D. (2017) Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread. Journal of Food Science and Technology, 54 (7). pp. 1827-1836. ISSN 0022-1155

Vatsala, C. N. and Haridas Rao, P. (1987) On factors affecting the acidity of soft dough biscuits. Journal of Food Science and Technology, 24 (6). pp. 286-288.

Vatsala, C. N. and Haridas Rao, P. (1992) Studies on Fruit Bread. Journal of Food Science and Technology, 29 (4). pp. 213-217.

Vatsala, C. N. and Haridas Rao, P. (1991) Studies on invert syrup for use in biscuits. Journal of Food Science and Technology, India, 28 (3). 149-152, 8 ref..

Vatsala, C. N. and Shurpalekar, S. R. (1985) Suitability of germinated wheat for the preparation of biscuits and cakes. Indian Miller, 15 (4). 27, 29, 30-36, 7 ref..

Vedika, Singh and Ashwath Kumar, K. and Naveen Kumar, J. K. and Prabhasankar, P. (2023) Abiotic stress treatment to improve the iron bio-availability in cereal grains and its validation in biscuits. Journal of Food Measurement and Characterization, 17. pp. 895-903.

Venkateswara Rao, G. and Haridas Rao, P. (1993) Methods for Determining Rheological Characteristics of Doughs : A Critical Evaluation. Journal of Food Science and Technology (India), 30 (1). pp. 77-87.

Venkateswara Rao, G. and Indrani, D. (1989) Studies on the use of artificial sweeteners in sweet bread and biscuits. Journal of Food Science and Technology, 26 (3). 142-144, 9 ref..

Venkateswara Rao, G. and Indrani, D. and Shurpalekar, S. R. (1985) Effect of milling methods and extraction rates on the chemical, rheological and bread making characteristics of wheat flours. Journal of Food Science and Technology, 22 (1). 38-42, 4 ref..

Venkateswara Rao, G. and Indrani, D. and Shurpalekar, S. R. (1985) Guar gum as an additive for improving the bread making quality of wheat flours. Journal of Food Science and Technology, 22 (2). 101-104, 7 ref..

Venkateswara Rao, G. and Ranga Rao, G. C. P. and Vatsala, C. N. and Kumar, G. V. and Shurpalekar, S. R. (1978) Bread, biscuit and chapati making quality of Indian triticales. Journal of Food Science and Technology, India, 15 (1). 11-15, 11 ref..

Venkateswara Rao, G. and Savithri, G. D. and Indrani, D. (1992) Studies on the Use of Garlic in Bread. Journal of Food Science and Technology, 29 (3). pp. 147-149.

Venkateswara Rao, G. and Shurpalekar, S. R. and Seibel, W. and Bretschneider, F. (1980) Suitability of the Indian wheat cultivar `pissi' for the production of sponge cake and biscuit. Getreide Mehl Und Brot, 34. pp. 306-308.

Vetrimani, R. and Sudha, M. L. and Haridas Rao, P. (1999) Improvement of quality of pasta products through use of additives - an appraisal. Indian Miller, 30 (1). 11-19, 36 ref..

Vidya, S. and Ravi, R. and Sila, Bhattacharya (2013) Effect of Thermal Treatment on Selected Cereals and Millets Flour Doughs and Their Baking Quality. Food and Bioprocess Technology, 6 (5). pp. 1218-1227. ISSN 1935-5130

Vijayendra, S. V. N. and Sreedhar, R. (2023) Production of buns, the bakery‑based snack food, with reduced refined wheat flour content: Recent developments. Journal of Food Science and Technology. ISSN 0022-1155

Vijaykrishnaraj, M. and Bharath Kumar, S. and Prabhasankar, P. (2015) Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation. Journal of Food Measurement and Characterization, 9. pp. 76-85.

Vijaykrishnaraj, M. and Roopa, B. S. and Prabhasankar, P. (2016) Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour. Food Chemistry, 211. pp. 715-725.

Yella Reddy, S. and Jeyarani, T. (2001) Trans-free bakery shortenings from mango kernel and mahua fats by fractionation and blending. Journal of the American Oil Chemists' Society, 78 (6). 635-640, 19 ref..

Book Section

Rastogi, N. K. (2021) Infrared Heating in Baking Operations. In: Innovative Food Processing Technologies: A Comprehensive Review. Elsevier, pp. 1-12.

Book

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

Indrani, D. and Venkateswara Rao, G. (2008) Functions of Ingredients in the Baking of Sweet Goods. CRC Press, New York. ISBN 978‑1‑4200‑5274‑9

Manley, Duncan (2001) Biscuit, cracker and cookie recipes for the food industry. Woodhead Publishing Ltd., England. ISBN 1 85573 543 1

Thesis

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.

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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.

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

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

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

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

George, J. (1981) Role of ingredients in biscuit making. Masters thesis, Central Food Technological Research Institute.

Guruprasad Lingaraj, Naik (2019) Fortification of Biscuits with Flaxseeds: An Insight on Health Benefits of Omega-3 Fatty Acids. Masters thesis, Central Food Technological Research Institute.

Himadri Kumar, Das (1981) The role of sugars in bread making. Masters thesis, Central Food Technological Research Institute.

Indrani, D. (1991) Studies on whole wheat flour bread. Masters thesis, Central Food Technological Research Institute.

Jaganathan, R. (1982) Role of optional ingredients in improving the quality of biscuits. Masters thesis, Central Food Technological Research Institute.

Jagdeep Singh, Marahar (1996) Flour treatments for the manufacture of soft wheat products. Masters thesis, Central Food Technological Research Institute.

Jayanta, Sur (1989) Utilization of grain legumes in bakery products. Masters thesis, Central Food Technological Research Institute.

Jiwan Singh, Sidhu (1971) The role of glycolipids in breadmaking : Effect of ethylene dibromide fumigation on quality of wheat. Masters thesis, Central Food Technological Research Institute.

Kadam, S. U. (2009) Role of Marine Functional Ingredients in Bakery and Pasta Products. Masters thesis, University of Mysore.

Kadam Anagha, Sunil (2022) Review on Natural Sugar Replacers for Bakery Application. Masters thesis, Central Food Technological Research Institute.

Kalidas, M. (1984) Substitute dairy spreads with special reference to peanut butter. Masters thesis, Central Food Technological Research Institute.

Kamatha Sasikala, Babu (1994) Use of enzymes as improvers in bakery products. Masters thesis, Central Food Technological Research Institute.

Karun Sagar, Dowarah (1988) Effect of emulsifiers during preparation and storage of bakery products. Masters thesis, Central Food Technological Research Institute.

Kilhwan, Kim (1968) Manufacture of active baker's yeast. Masters thesis, Central Food Technological Research Institute.

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

Manisha, Ghildiyal (2011) High fiber, sugar free, fenugreek cakes - its rheology, microstructure and quality characteristics as influenced by stevioside, liquid sorbitol, additives and debittered fenugreek seed powder. Masters thesis, University of Mysore.

Manisha, Ghildiyal (2010) Functions of Sugars in Bakery Products. Masters thesis, University of Mysore.

Manoj, U. (2022) Millet processing and its utilization in development of specialty wheat flours and bakery products. Masters thesis, Central Food Technological Research Institute.

Maria, Pais (1993) Reducing agents in bakery products. Masters thesis, Central Food Technological Research Institute.

Ms, Nisha (2013) Recent Developments in High Fibre Bakery Products. Masters thesis, University of Mysore.

Ms., Shakun (2012) Multigrains for bakery products. Masters thesis, University of Mysore.

Namitha, H. (2017) Shelf Stable Multigrain Bakery Products. Masters thesis, Central Food Technological Research Institute.

Nathoo Ram, Verma (1973) Mechanical dough development process for bread making. Masters thesis, Central Food Technological Research Institute.

Nikhil Kumar, A. S. (2021) Ready mixes for bakery products with natural colourants. Masters thesis, Central Food Technological Research Institute.

Nivedha, K. (2018) Development of Low GI Pasta and Its in-vitro Validation. Masters thesis, Academy of Scientific and Innovative Research.

Nivetha, S. (2015) Utilization of Spice Spents in Bakery Products. Masters thesis, University of Mysuru.

Padma Ishwarya, S. (2017) Development of a Combined Experimental and Computational Modeling Approach to Investigate the Influence of Bran Addition on the Volume and Structural Development in Bread. Doctoral thesis, Academy of Scientific and Innovative Research.

Padma Ishwarya, S. (2011) Influence of prebiotic ingredient in biscuit processing. Masters thesis, University of Mysore.

Padma Ishwarya, S. (2010) Role of health based prebiotic ingredients in wheat based products. Masters thesis, University of Mysore.

Parimala, K.R. (2009) Traditional Wheat based Products. Masters thesis, University of Mysore.

Patel, N. P. (1969) Leavening agents and systems in breadmaking. Masters thesis, Central Food Technological Research Institute.

Patni, M. K. (1968) Developments in protein processed cereal foods : Studies of the use of cottonseed flour in biscuits. Masters thesis, Central Food Technological Research Institute.

Patrick Latham, Finney (1972) Milling, chemical, rheological and breadmaking properties of Indian wheats. Masters thesis, Central Food Technological Research Institute.

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

Raghuram, A.S. (2005) Replacement of Sugar with Artificial Sweeteners In Soft Dough Biscuit Formulation. Masters thesis, University of Mysore.

Rajangam, Krishnan (1974) Recent trends in the use of dough conditioners in bread manufacture. Masters thesis, Central Food Technological Research Institute.

Rajiv, Arora (1993) Influence of shortening and emulsifier interaction on the quality of layer cakes. Masters thesis, Central Food Technological Research Institute.

Rodrigo, T. Llamzon (1971) Cake mixes. Masters thesis, Central Food Technological Research Institute.

Sadhana, V. J. (2018) Inhibition Of Staling In Bread: Role Of Enzymes, Emulsifiers And Hydrocolloids. Masters thesis, Central Food Technological Research Institute.

Sandipa, Sarkar (2014) Cocoa and it s Product as a Bakery Product Ingredients. Masters thesis, University of Mysuru.

Saswat Ranjan, Panda (2019) Composition, Nutritional Value and Health Benefits of Horse gram and its Application in Bakery Products. Masters thesis, Central Food Technological Research Institute.

Seependra, Kumar (1996) Functional additives in biscuits, crackers and cookies. Masters thesis, Central Food Technological Research Institute.

Shah, T. I. (1983) Ingredients Vs quality of plain cake. Masters thesis, Central Food Technological Research Institute.

Sharath Chandra, K. C. (2018) Impact of select ancient grains on the nutritional and functional properties in gluten-free bakery premix. Masters thesis, Central Food Technological Research Institute.

Shekawat Daulat, Singh (1978) Packaging material requirements for bakery products. Masters thesis, Central Food Technological Research Institute.

Shipra, Bhargava (2009) Low Glycemic Index Bakery, Traditional and Pasta Products. Masters thesis, University of Mysore.

Shukla, V. K. (1985) Role of starch in baked products. Masters thesis, Central Food Technological Research Institute.

Sindhujha, A (1995) Biscuits and Cookies from composite flours. Masters thesis, Central Food Technological Research Institute.

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

Sinni, Mishra (2022) Overview of Edible Oil Structuring Methods and their Application in Bakery Products. Masters thesis, Central Food Technological Research Institute.

Soma, Ghosh (2011) Role of polyols in the preparation of high fibre biscuits. Masters thesis, University of Mysore.

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

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

Sukhendu, Ghosh (1997) Fat replacers in bakery products. Masters thesis, Central Food Technological Research Institute.

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

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

Varsha Vasanth, K. V. (2019) Phytochemicals in Wheat-based products. Masters thesis, Central Food Technological Research Institute.

Veepul, Lakhanpal (2005) Effect Of Enzymes And Surfactants On Farinograph, Alveograph And Bread Making Characteristics Of Wheat Flour. Masters thesis, University of Mysore.

Veepul, Lakhanpal (2004) Influence Of Additives On The Textural Properties Of Wheat Based Products. Masters thesis, University of Mysore.

Vidhya, S. (1984) Role of flour enzymes in bread making. Masters thesis, Central Food Technological Research Institute.

Vijapuri, S. I. (1984) Protein enrichment of bakery products. Masters thesis, Central Food Technological Research Institute.

Vishal, Bharat (1995) Role of lipid enzymes in bread making. Masters thesis, Central Food Technological Research Institute.

Vitthal, R. P. (1986) Therapeutic bakery products. Masters thesis, Central Food Technological Research Institute.

Vora, H. M. (1984) Different approaches to counteract bread staling. Masters thesis, Central Food Technological Research Institute.

Yeware Prashant , Pradeep (2011) Development of gluten free biscuits. Masters thesis, University of Mysore.

Student Project Report

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

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

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

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)

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

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

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

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)

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]

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]

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

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

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)

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

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

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

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)

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

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

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

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

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)

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)

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

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

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

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]

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

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

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)

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)

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)

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]

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 (2009) Effect of Oxidative Enzymes of Wheat Germ on the Biochemical and Rheological Characteristics of Bakery Products. [Student Project Report]

Gopika, G. (2022) Physico-chemical properties and sensory evaluation of cookies incorporated with native and nano-encapsulated curcumin. [Student Project Report] (Submitted)

Guruprasad Lingaraj, Naik (2020) Development of Chia Seed Biscuits Enriched with Ashwagandha and Fenugreek. [Student Project Report] (Submitted)

Gurushree, M. N. and Nandini, C. R. and Pratheeksha, K. (2009) Design and Development of Chapati Presser with an Extruder for Preparing Muruku. [Student Project Report]

Harish Kumar, Mishra (2016) Application of Cardamom Spent Residue in Bakery Product. [Student Project Report] (Submitted)

Hemamalini, Rao (1986) Studies on the development of high-fibre bakery products. [Student Project Report] (Submitted)

Himadri Kumar, Das (1982) Sugar substitutes for the bread making. [Student Project Report] (Submitted)

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

Iyer Vinay, Chandramurli (2018) Proteolytic Enzymatic Treatment on Non- Wheat grains and its Food Application. [Student Project Report] (Submitted)

Jaganathan, R. (1983) Effect of additives in improving the quality of biscuits from Indian milled flour. [Student Project Report] (Submitted)

Jagdeep Singh, Marahar (1997) Effect of incorporation of extruded flour on the quality of high ratio cakes. [Student Project Report] (Submitted)

Jai Sheela Marry, S.R. (2009) Safety and Nutritional Evaluation of Bakery Products with Special Reference to Fats used for their Preparation. [Student Project Report]

Janice Reyona, Vas (2019) Development of Baked Products using Dietary Carbohydrates. [Student Project Report] (Submitted)

Jayanta, Sur (1990) Use of sorbitol for preparation of therapeutic bakery products. [Student Project Report] (Submitted)

Jeffi, C. (2013) Studies on Influence of Modified Flours in Bakery Products. [Student Project Report] (Submitted)

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

Kadam, S. U. (2010) Influence of Marine Functional Ingredients in Pasta Processing. [Student Project Report] (Submitted)

Kalaiyarasi, A. (2010) Studies on Pasta Products incorporated with Unripe Banana (Nendran) Flour. [Student Project Report]

Kamalahasan, N. (2011) Influence of Potato Starch on Pasta Processing. [Student Project Report]

Kamath Sashikaka, Babu (1995) Influence of reducing agents and emulsifiers on the quality of cream crackers. [Student Project Report] (Submitted)

Kaputo, M. T. (1979) Some aspects of utilisation of cassava flour in biscuit preparation. [Student Project Report] (Submitted)

Kavitha, C. (2003) Studies on Functional Properties of Whey Protein and Development of High Protein Product. [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, K. and Mahesh Kumar, D. (2022) Novel Functional Cream for Bakery Applications. [Student Project Report] (Submitted)

Krishna Datta Sarma, G. (2015) Effect of Syzygium Cumini Seed Powder on the Quality of Biscuits. [Student Project Report] (Submitted)

Krishna Prasad, A. (1986) Effect of addition of different starches on cookie quality. [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]

Lalta Prasad, Rajput (1978) Use of unconventional protein sources in the preparation of biscuits. [Student Project Report] (Submitted)

Lavanya, Maini (2016) Influence of Sweet Potato as a Sugar Replacer on the Chemical, Rheological and Nutritional Characteristics of Biscuits. [Student Project Report] (Submitted)

Mahajan Snehal, Shriram (2014) Development of Speciality Flour for Pizza Base. [Student Project Report] (Submitted)

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

Manasa, C (2023) A study on improving the nutritional quality of millet-based baked product. [Student Project Report] (Submitted)

Manasa, C. (2016) Development of Gluten free Noodles and its Immunological Validation. [Student Project Report] (Submitted)

Manasa, P. M. (2021) Development of Fibre Rich Noodles. [Student Project Report] (Submitted)

Manish, Singh (1996) Influence of emulsifiers on the quality of short dough biscuits. [Student Project Report] (Submitted)

Manish, Singh (1995) Use of sucrose esters in bakery products. [Student Project Report] (Submitted)

Maria, Laya (2023) Evaluation of the presence of additives and preservatives used in bakery and confectionery. [Student Project Report] (Submitted)

Megha, Singh (2017) Effect of processing on available bioactive contents in oat (Avena Sativa) bran enriched bread. [Student Project Report] (Submitted)

Mini, Naroola (1991) Improvement of keeping quality of bakery products by microwave treatment. [Student Project Report] (Submitted)

Monika, Mohanty (2016) Influence of Vegetable Powders and Additives on the Gluten free Pasta Processing. [Student Project Report] (Submitted)

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

Ms, Meenu (2017) Influence of Jackfruit and Seed in Bakery Product Processing. [Student Project Report] (Submitted)

Ms, Vasundhra (2014) Development of Gluten Free extruded product(s) and their validation. [Student Project Report] (Submitted)

Ms., Chetana (2008) Nutritional Characteristics Of Linseeds/Flaxseeds (Linum Usitatissimum),and its Application in Bakery Product. [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]

Ms., Ramya (2012) Utilization of Water Chestnut (Trapa Natans) Flour in the Formulation of Muffins. [Student Project Report] (Submitted)

Ms., Shakun (2013) Development of Multigrain biscuits. [Student Project Report] (Submitted)

Mukesh, S. (2012) Chemistry of Star fruit ( A.carambola) fibre for the development of bakery Products. [Student Project Report] (Submitted)

Murali, Krishnan (2009) Influence of Natural Ingredients in Pasta Products Development. [Student Project Report]

Murali, Krishnan (2008) Recent Developments in Health based Pasta Products. [Student Project Report]

Nagabhooshana, G. (2020) Effect of addition of roller mill processed fenugreek fiber on physiochemical and rheological properties of the pizza base. [Student Project Report] (Submitted)

Naman Kumar, Kashyap (2012) Use of Watermelon rind powder in Biscuit and its effect on Sensory and Texture Characteristics. [Student Project Report] (Submitted)

Namitha, H. (2018) Shelf Stable Multigrain Bakery Products. [Student Project Report] (Submitted)

Namrata, Singh (2013) Influence of Different Solvent Treated Moringa Leaf Powder on Pasta Processing. [Student Project Report] (Submitted)

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

Nandeesh, K. (2007) Utilization of Cereal Brans in Bakery and Pasta Products. [Student Project Report]

Nanditha, B. (2007) Effect of Natural Antioxidants in Biscuit Making. [Student Project Report]

Nanditha, B. (2006) Natural Antioxidants In Bakery Products. [Student Project Report]

Nathoo Ram, Verma (1974) Use of jowar and maize in biscuit preparation. [Student Project Report] (Submitted)

Navomy, George (2012) Biochemical and Structural Evaluation of Fish Meat Based Noodles. [Student Project Report] (Submitted)

Neelam, Rawat (2012) Fiber and Protein Enriched Baked Energy Bars. [Student Project Report] (Submitted)

Neelam, Rawat (2011) Newer Health and Nutritious Ingredients for Bakery, Traditional and Pasta Products. [Student Project Report] (Submitted)

Neha, Gupta (2020) Quality characteristics of cupcakes with oats and psyllium husk as a bakery shortening replacer. [Student Project Report] (Submitted)

Nikhil Kumar, A. S. (2021) Effect of natural colours on the quality characteristics of muffins. [Student Project Report] (Submitted)

Nikita, Varma (2023) Effect of millet flour incorporation on the rheological characteristics of wheat flour and quality characteristics of cooking. [Student Project Report] (Submitted)

Nirmala, Metwal (2008) Functional Ingredients in Bakery Products. [Student Project Report]

Nivetha, S. (2016) Utilization of Ginger Spent in Bakery Products. [Student Project Report] (Submitted)

Niyati, Saini (2020) Processing of pigeon pea and its utilisation in pasta making. [Student Project Report] (Submitted)

Pankaj, Sharma (2010) Antioxidant activity and Food Application of Tinospora Cordifolia. [Student Project Report]

Pant, Vaishali (2007) Influence of Enzymes on the Quality of Crackers. [Student Project Report]

Pant, Vaishali (2006) Recent Developments in the Use of Enzymes in Bakery Products. [Student Project Report]

Pardeep, Saini (2011) Dairy Ingredients for Bakery Products. [Student Project Report] (Submitted)

Pardeep, Saini (2012) Development of Biscuits With Milk Solids. [Student Project Report] (Submitted)

Pardhasaradhi, S. (1985) Suitability of different milling streams for cookie making. [Student Project Report] (Submitted)

Pavitri, Upadhyay (2023) Characterization and development of protein enriched millet based sandwich cookies. [Student Project Report] (Submitted)

Pooja, B.U. (2020) A brief report on nutritional quality and cost of gluten-free products in Indian market. [Student Project Report] (Submitted)

Pooja, Dubey (2019) Formulation of Low Phenylalanine Flour and Development of Cookies for Pku Patients. [Student Project Report] (Submitted)

Pooja, M. (2022) Molecular Mechanism of Hydroxypropyl-Β-Cyclodextrin (Hpbcd) Incorporated Wheat Flour Dough and Bread. [Student Project Report] (Submitted)

Pooja, R. and Priyanka, Chandramouli (2019) Sesbania Grandiflora Seed Characterization and Its Application in Extruded Food Products. [Student Project Report] (Submitted)

Pradeep, A (2023) Study of effects of valorized quinoa germ (Raw and defatted) on solvent retention capacity and cookie quality. [Student Project Report] (Submitted)

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

Prashansa, Chauhan (2018) Low Glycemic Index – Gluten Free Pasta. [Student Project Report] (Submitted)

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

PremSagar, S. (2020) Shelf life Studies of Low glycemic Index Cookies. [Student Project Report] (Submitted)

Priya, Aggarwal (2017) Preparation of Preservative Free Muffins and Extension of its Shelf Life by active Modified Atmospheric Packaging. [Student Project Report] (Submitted)

Priya, Singh (2020) Gluten free cake mix from sweet potato. [Student Project Report] (Submitted)

Priyadharshini, S. (2020) Development of Plant based low glycemic index food. [Student Project Report] (Submitted)

Priyanka, Rathi (2016) Effect Of Orange & Ridge Gourd Peel On Rheological, Physio-Sensory & Nutritional Characteristics Of Savoury Biscuits. [Student Project Report] (Submitted)

Purnima, C. (2007) Influence Of Surfactants On Wheat Protein Fractions Of Pasta Dough- Biochemical Approach. [Student Project Report]

Rajiv, Arora (1994) Influence of Emulsifier gels on the quality of layer cake. [Student Project Report] (Submitted)

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

Rashmi, Kumari (2008) Use of Fats and Oils in Bakery Products. [Student Project Report]

Rashmi, Kumari (2009) Use of Oils, Additives on Rheological Fatty Acid Profile and Quality Characteristics of Fat Replaced, Zero TFA Cakes. [Student Project Report]

Rateesh, Krishnan (2007) Nutrient composition of finger millet seed coat and its usage in bakery products. [Student Project Report]

Rita, Devi (2016) Use of Cinnamomum Osmophloeum as Natural Flavour In Bakery Product and Study Their Volatile Profiles on Storage. [Student Project Report] (Submitted)

Rohit, Sharma (2012) Physicochemical, Sensory And Microbiological Evaluation Of Seabuckthorn Puree Pasta. [Student Project Report] (Submitted)

Sadhana, V. J. (2019) Retention of Bread Freshness: Study of Compound Effect of Antistaling Agents on Starch to Improve Storage Stability. [Student Project Report] (Submitted)

Sagar Balaso, More (2021) Scale-up of Baker’s yeast. [Student Project Report] (Submitted)

Sairam, Sudha (2007) Studies on the Physico-Chemical Composition of Defatted Rice Bran and its Utilization in a Bakery Product. [Student Project Report]

Sandeep Baliram, Gawali (2012) Studies on the Influence of Modified Soy Flour in Breadmaking. [Student Project Report] (Submitted)

Sandipa, Sarkar (2015) Utilization of cocoa butter and cocoa mass as fat replacer in the preparation of cocoa enriched biscuits. [Student Project Report] (Submitted)

Sangeeta, Chattopadhyay (2008) Studies on ready to bake chapattis. [Student Project Report]

Sangeetha, D. (2022) A study on the effect of processing on bioaccessibility of minerals in pseudocereal based products. [Student Project Report] (Submitted)

Sangeetha, Vijaykumar (2009) Sugarcane Bagasse – A By-Product of Sugar Industry, Its Characterisation and Utilization in the Preparation of High Fiber Biscuits. [Student Project Report]

Sanjeev, Hiremath (1984) Studies on fermented biscuits. [Student Project Report] (Submitted)

Santhi, G (1988) Effect of bulking on shelf-life of stored biscuits. [Student Project Report] (Submitted)

Sapna, Nandikol (2022) Studies on Stability of Buns with Natural Preservatives. [Student Project Report] (Submitted)

Sarima, V. R. (2017) Effect of Sprouting on Pearl Millet and Finger Millet Based Cookies. [Student Project Report] (Submitted)

Sarwar, Iqbal (2019) Low fat ready-to-eat baked snacks. [Student Project Report] (Submitted)

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

Saswat Ranjan, Panda (2020) Effect of Processed Horse gram on the Rheological, Nutritional and Quality Characteristics of Biscuits. [Student Project Report] (Submitted)

Satyabadi, Behera (2012) Use of Oil Cakes in Bakery Products. [Student Project Report] (Submitted)

Satyabadi, Behera (2011) Use of healthy oils in bakery products. [Student Project Report] (Submitted)

Seependra, Kumar (1997) Effect of reducing agents on dough rheology and baking performance of semi-sweet biscuits. [Student Project Report] (Submitted)

Shah, T. I. (1984) Effect of various shortenings on the quality of plain cake. [Student Project Report] (Submitted)

Shalini, M (2012) Chemical Composition of Water Chestnut (Trapa Natans) Flour and its Application in Bakery Product. [Student Project Report] (Submitted)

Sharath Chandra, K. C. (2019) Impact of ancient grains-mix on the nutritional composition of bakery products. [Student Project Report] (Submitted)

Sheela, P. S. (2021) Replacement of table sugar in cookies with natural and artificial sweeteners. [Student Project Report] (Submitted)

Sheetal, Devi (2016) Optimization and scale- up of soya flour hydrolysis by α- galactosidase from Vigna mungo and its application in bakery. [Student Project Report] (Submitted)

Shekhawat Daulat, Singh (1979) Packaging and storage studies of cream-biscuit. [Student Project Report] (Submitted)

Shetty Ganesh, Devraj (2018) Punicic Acid Rich Pasta. [Student Project Report] (Submitted)

Shifana, N.K. (2022) Studies on the application of processed Curry leaves in food products. [Student Project Report] (Submitted)

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]

Shivani, Bansal (2009) Effect of Wheat Germ in Preparation of Biscuits. [Student Project Report]

Shivani, Bansal (2007) Utilization of Wheat Milling Byproducts in Bakery Industry. [Student Project Report]

Shravya, S. (2020) Studies on Interaction of Egg Replacers with Wheat Protein for Replacement of Egg in Cakes. [Student Project Report] (Submitted)

Shreenithee, C. R. (2012) Influence of Yellow pea (Pisum sativum L.) flour in pasta processing. [Student Project Report] (Submitted)

Shreya, Puri (2019) Effect of Flour Particle Size on Pizza Base Making Quality. [Student Project Report] (Submitted)

Siddhartha, Chatterjee (1995) Studies on low fat biscuits. [Student Project Report] (Submitted)

Sindhuja, A (1996) Composite flour cookies from amaranthus seed grain. [Student Project Report] (Submitted)

Sneha, S. (2022) The Effect of Rice Bran And Wheat Bran Incorporation on the Rheological, Physical and Sensory Quality Characteristics of Wheat Bun. [Student Project Report] (Submitted)

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

Sowmya, M. (2008) Effect of Total Replacement of Fat with Sesame oil on the Quality Characteristics of Cakes. [Student Project Report]

Sridevi, Kosaraju (2019) Muffins enriched with Omega-3 rich ingredients. [Student Project Report] (Submitted)

Suchira, Sarkar (2014) Effect of Leavening Agents on Biscuit Quality. [Student Project Report] (Submitted)

Suchithra, P. (2012) Protein enriched pasta from debittered moringa oleifera seed flour. [Student Project Report] (Submitted)

Sudha, M. L. (2014) Use of soluble fibre as a fat replacer in preparation of fibre rich bakery products. [Student Project Report] (Submitted)

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

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

Sunil Kumar, K. (2019) Iron Fortified Wheat Based Noodles. [Student Project Report] (Submitted)

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

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)

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

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

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]

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

Tina, Fuad (2008) Role of different Indian wheat species in pasta making. [Student Project Report]

Tongbram Naocha, Singh (2022) Utilization of Bread Waste in Bakery Products. [Student Project Report] (Submitted)

Udai Kumar, Saxena (1982) Gluten as an additive for improving the quality of bread based on Indian wheats. [Student Project Report] (Submitted)

Ummu Habiba, A. (2012) Studies on effect of green pea (Pisum sativum) flour in pasta processing. [Student Project Report] (Submitted)

Upadhya, S. R. (1977) Preparation of bakery products based on blends of wheat flour, gluten and jowar. [Student Project Report] (Submitted)

Vaani, M. (2010) Influence of Fructooligosaccharides on Pasta Processing. [Student Project Report]

Varalakshmi, V. (2019) Flour Heat Treatment and Scale Up Operation for the development of speciality flour for Cake Making. [Student Project Report] (Submitted)

Varsha Vasanth, K. V. (2020) Influence of Justicia wynaadensis in Pasta Processing. [Student Project Report] (Submitted)

Vedika, Singh (2018) Influence of Iron Enriched Cereal Grains on Bakery Products. [Student Project Report] (Submitted)

Veena, R. (2016) Development of Premix for Eggless Wheat Germ Muffins. [Student Project Report] (Submitted)

Veena, Swathy (2022) Lemongrass Flavoured Taro Added Coconut Butter Cookies. [Student Project Report] (Submitted)

Veeranna, P. (2012) Enzymatic Deacrylamization of Dough Based Foods: Bread. [Student Project Report] (Submitted)

Vijapuri, S. I. (1985) Preparation of bakery products using defatted sunflower flour. [Student Project Report] (Submitted)

Vikash, Raj (1993) Influence of Guar Gum and Potassium iodate on quality of buns. [Student Project Report] (Submitted)

Vinita, Mansharamani (1990) Suitablility of different mill streams from soft wheat flour for cake making. [Student Project Report] (Submitted)

Vishal, Bharat (1996) Effect of acid and enzyme-inverted syrups on biscuits quality. [Student Project Report] (Submitted)

Vora, H M. (1985) Effect of varying concentrations of ethyl alcohol and carbon dioxide on bread staling. [Student Project Report] (Submitted)

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