Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 1999

Grace, George (1999) Behavior of vegetable oils in biscuit formulation. [Student Project Report] (Submitted)

Onweluzo, J. C. and Leelavathy, K. and Haridas Rao, P. (1999) Effect of Detarium microcarpum(Dm) and Mucuna flagellipes(Mf) gums on the quality white bread. Plant Foods for Human Nutrition, 54 (2). pp. 173-182.

Prabhasankar, P. and Haridas Rao, P. (1999) Lipids in wheat flour streams. Journal of Cereal Science, 30 (3). 315-322, 14 ref..

Ritu, Saini (1999) Formulation and development of gluten free bread. [Student Project Report] (Submitted)

Ritu, Saini (1999) Rheology of biscuit dough. Masters thesis, Central Food Technological Research Institute.

Sai Manohar, R. and Haridas Rao, P. (1999) Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits. Journal of the Science of Food and Agriculture, 79:. pp. 1223-1231.

Sai Manohar, R. and Haridas Rao, P. (1999) Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits. European Food Research and Technology, 210. pp. 43-48.

Sai Manohar, R. and Haridas Rao, P. (1999) Effects of water on the rheological characteristics of biscuit dough and quality of biscuits. European Food Research and Technology, 209. pp. 281-285.

Saikia, L. and Ranganna, S. (1999) Determination of Thermal Process Schedules for Canned Gourds. Journal of Food Science and Technology, 36 (5). pp. 396-401. ISSN 0022-1155

Saikia, L. and Ranganna, S. (1999) Determination of thermal process schedule for canned gourds. Journal of Food Science and Technology, 36 (5). pp. 396-401.

Sandhya, S (1999) Influence of vegetable oil and surfactants on the quality of bar cake. [Student Project Report] (Submitted)

Sandhya, S (1999) Soy fortified bakery products. Masters thesis, Central Food Technological Research Institute.

Shalini, Sinha (1999) Hand and soft wheat-their influence of chapati quality during storage. [Student Project Report] (Submitted)

Suvendu, Bhattacharya and Sudha, M. L. and Rahim, A. (1999) Pasting characteristics of an extruded blend of potato and wheat flours. Journal of Food Engineering, 40 (1/2). 107-111, 23 ref..

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..

Viplava Prasad, U. and Srinivasulu, V. V. and Naidu, P. Y. and Venkateswara Rao, G. (1999) Spectrophotometry Methods for the Determination of Di-t-Butylhydroquinone in Oils. Journal of Food Science and Technology, 36 (5). pp. 444-445. ISSN 0022-1155