Search Results - "Singh, Vasudeva" :: K.UTB vyhledávací portál

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Antioxidative free and bound phenolic constituents in pericarp, germ and endosperm of Indian dent (Zea mays var. indentata) and flint (Zea mays var. indurata) maize

by Das, Amit K., Singh, Vasudeva
Published in Journal of functional foods (01.03.2015)

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Nutrient composition and physicochemical properties of Indian medicinal rice – Njavara

by Deepa, G., Singh, Vasudeva, Naidu, K. Akhilender
Published in Food chemistry (2008)

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Wet grinding characteristics of soybean for soymilk extraction

by Vishwanathan, K.H., Singh, Vasudeva, Subramanian, R.
Published in Journal of food engineering (01.09.2011)

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Physico-chemical properties of the flours and starches of two cowpea varieties ( Vigna unguiculata (L.) Walp)

by Adebooye, Odunayo Clement, Singh, Vasudeva
Published in Innovative food science & emerging technologies (2008)

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Production of Okara and Soy Protein Concentrates Using Membrane Technology

by Vishwanathan, K.H., Govindaraju, K., Singh, Vasudeva, Subramanian, R.
Published in Journal of food science (01.01.2011)

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Hydration behaviour of food grains and modelling their moisture pick up as per Peleg’s equation: Part II. Legumes

by Vasudeva, Singh, Vishwanathan, K. H.
Published in Journal of food science and technology (2010)

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NUTRIONAL NEEDS OF ATHLETES

by Shruti Pandey, Vasudeva Singh
Published in Pedagogika, psikhologii͡a︡ i medico-biologicheskie problemy fizicheskogo vospitanii͡a︡ i sporta (01.04.2013)

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Hydration behaviour of food grains and modelling their moisture pick up as per Peleg’s equation: Part I. Cereals

by Vasudeva, Singh, Vishwanathan, K. H., Aswathanarayana, K. N., Indhudhara Swamy, Y. M.
Published in Journal of food science and technology (2010)

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Thermal and Physicochemical Properties of Rice Grain, Flour and Starch

by Singh, Vasudeva, Okadome, Hiroshi, Toyoshima, Hidechika, Isobe, Seiichiro, Ohtsubo, Ken'ichi
Published in Journal of agricultural and food chemistry (01.07.2000)

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Influence of Soaking on Crushing Strength of Raw and Parboiled Rice

by Jagtap, P.S., Subramanian, R., Singh, Vasudeva
Published in International journal of food properties (11.02.2008)

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Effect of Physical Processing of Commercial De-oiled Rice Bran on Particle Size Distribution, and Content of Chemical and Bio-functional Components

by Jayadeep, A, Singh, Vasudeva, Rao, B.V. Sathyendra, Srinivas, A, Ali, S.Z
Published in Food and bioprocess technology (01.03.2009)

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$Antioxidative free and bound phenolic constituents in botanical fractions of Indian specialty maize (Zea mays L.) genotypes$

Antioxidative free and bound phenolic constituents in botanical fractions of Indian specialty maize (Zea mays L.) genotypes

by Das, Amit K., Singh, Vasudeva
Published in Food chemistry (15.06.2016)

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Changes in the properties of rice varieties with different amylose content on dry heat parboiling

by Dutta, Himjyoti, Mahanta, Charu Lata, Singh, Vasudeva
Published in Journal of cereal science (01.09.2015)

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Technologies on rice products-a review

by Zabiullasharif, Singh, Vasudeva
Published in Indian Journal of Agricultural Biochemistry (01.06.2021)

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Influence of milling on the nutritional composition of bran from different rice varieties

by Kalpanadevi, C., Singh, Vasudeva, Subramanian, R.
Published in Journal of food science and technology (01.06.2018)

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Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

by Sreerama, Yadahally N., Sashikala, Vadakkoot B., Pratape, Vishwas M., Singh, Vasudeva
Published in Food chemistry (15.03.2012)

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Nutraceuticals and antioxidant properties: Whole pigmented rice versus processed rice and its products

by Rajarajeswari, J, Rashmi, M, Singh, Vasudeva
Published in Indian Journal of Agricultural Biochemistry (2022)

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Bioactives-retained non-glutinous noodles from nixtamalized Dent and Flint maize

by Das, Amit K., Bhattacharya, Sila, Singh, Vasudeva
Published in Food chemistry (15.02.2017)

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Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique

by Dutta, Himjyoti, Mahanta, Charu Lata, Singh, Vasudeva, Das, Barnali Baruah, Rahman, Narzu
Published in Food chemistry (15.01.2016)

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Impact of physicochemical properties on duration and head rice yield during abrasive and friction milling of rice

by Kalpanadevi, C., Singh, Vasudeva, Subramanian, R.
Published in Journal of food science and technology (01.08.2019)

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