Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2002

I

Indrani, D. and Prabhasankar, P. and Jyotsna, Rajiv and Venkateswara Rao, G. (2002) Effect of storage on the rheological and parotta-making characteristics of frozen parotta dough. European Food Research and Technology, 215. pp. 484-488.

K

Krishnappa, K. G. (2002) Energy consumption pattern for processing of bread. Indian Food Industry, 21 (3). 43-46, 20 ref..

P

Pichan, Prabhasankar and Ragu Sai, Manohar and Lalitha, R. Gowda (2002) Physicochemical and biochemical characterisation of selected wheat cultivars and their correlation to chapati making quality. European Food Research and Technology, 214. pp. 131-137.

Prabhasankar, P. (2002) Electrophoretic and immunochemical characteristics of wheat protein fractions and their relationship to chapati-making quality. Food Chemistry, 78. pp. 81-87. ISSN 0308-8146

Prabhasankar, P. and Sai Manohar, R. (2002) Development of Enzyme-Linked Immunosorbent Assay for Evaluation of Chapati-Making Quality of Wheat Varieties. Journal of Agricultural and Food Chemistry, 50 (25). pp. 7455-7460.

S

Sai Manohar, R. and Haridas Rao, P. (2002) Interrelationship between rheological characteristics of dough and quality of biscuits; use of elastic recovery of dough to predict biscuit quality. Food Research International, 35. pp. 807-813.

Selvaraj, A. and Balasubrahmanyam, N. and Haridas Rao, P. (2002) Packaging and storage studies on biscuits containing finger millet (ragi) flour. Journal of Food Science and Technology, 39 (1). 66-68, 6 ref..

Srivastava, A. K. and Meyer, D. and Haridas Rao, P. and Seibel, W. (2002) Scanning electron microscopic study of dough and chapati from gluten-reconstituted good and poor quality flour. Journal of Cereal Science, 35 (2). 119-128, 21 ref.. ISSN 0733–5210