Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 1998

A

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.

P

Prakash, M. and Haridas Rao, P. and Susheelamma, N. S. and Prabhakar, J. V. (1998) Rheological characteristics of native and steamed wheat flour suspensions. Journal of Cereal Science, 28 (3). 281-289, 24 ref..

S

Sai Manohar, R. and Manohar, B. and Haridas Rao, P. (1998) Rheological characterization of wheat porridge (cooked dalia), a semi-liquid breakfast food. Journal of Cereal Science, 27 (1). 103-108, 19 ref..

Sudha, M. L. and Vetrimani, R. and Rahim, A. (1998) Quality of vermicelli from finger millet (Elusine coracana) and its blend with different milled wheat fractions. Food Research International, 31 (2). pp. 99-104.

V

Venkatesh Murthy, K. and Sai Manohar, R. and Haridas Rao, P. (1998) Factors affecting sheeting characteristics of chapati dough using pneumatic pressure extrusion. Journal of Food Science and Technology, 35 (2). 122-127, 10 ref..