Rheology, fatty acid profile and quality characteristics of nutrient enriched pizza base
Gupta, Chaitali Sen, Milind, Jeyarani, T., Rajiv, Jyotsna
Published in Journal of food science and technology (01.05.2015)
Published in Journal of food science and technology (01.05.2015)
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Journal Article
MULTIGRAIN BREAD - ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS
INDRANI, D, SOUMYA, C, RAJIV, JYOTSNA, VENKATESWARA RAO, G
Published in Journal of texture studies (01.06.2010)
Published in Journal of texture studies (01.06.2010)
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Journal Article
Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T. Durum wheat variety
Prabhasankar, P., Rajiv, Jyotsna, Indrani, D., Rao, G. Venkateswara
Published in Journal of food engineering (01.06.2007)
Published in Journal of food engineering (01.06.2007)
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Journal Article
Effect of Green Gram Semolina (Phaseolus aureus) on the Rheology, Nutrition, Microstructure and Quality Characteristics of High-Protein Pasta
Jyotsna, Rajiv, Milind, Sakhare, Suresh D., Inamdar, Aashitosh A., Rao, G. Venkateswara
Published in Journal of food processing and preservation (01.08.2014)
Published in Journal of food processing and preservation (01.08.2014)
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Journal Article
Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta
Rajiv, Jyotsna, Milind, Inamdar, Aashitosh A., Sakhare, Suresh, Venkateswara Rao, G.
Published in Journal of food science and technology (01.04.2015)
Published in Journal of food science and technology (01.04.2015)
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Journal Article
Effect of Green Gram Semolina ( P haseolus aureus ) on the Rheology, Nutrition, Microstructure and Quality Characteristics of High-Protein Pasta: Roller-Milled Green Gram Semolina and Pasta Quality
Jyotsna, Rajiv, Milind, Sakhare, Suresh D., Inamdar, Aashitosh A., Rao, G. Venkateswara
Published in Journal of food processing and preservation (01.08.2014)
Published in Journal of food processing and preservation (01.08.2014)
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Journal Article
Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making
Indrani, D., Manohar, R. Sai, Rajiv, Jyotsna, Rao, G. Venkateswara
Published in Journal of food engineering (01.02.2007)
Published in Journal of food engineering (01.02.2007)
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Journal Article
Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta ― An Indian flat bread: Innovative baking technologies: new starches, functional bread and cereal products
INDRANI, D, SWETHA, P, SOUMYA, C, RAJIV, Jyotsna, VENKATESWARA RAO, G
Published in Food science & technology (2011)
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Published in Food science & technology (2011)
Journal Article