Results: 1-25/1117
Authors:
Sowbhagya, CM
Ali, SZ
Citation: Cm. Sowbhagya et Sz. Ali, Vermicelli noodles and their quality assessment, J FD SCI M, 38(5), 2001, pp. 423-432
Authors:
Sogi, DS
Singh, S
Citation: Ds. Sogi et S. Singh, Studies on bitterness development in Kinnow juice, ready-to-serve beverage, squash, jam and candy, J FD SCI M, 38(5), 2001, pp. 433-438
Authors:
Afaghi, M
Ramaswamy, HS
Citation: M. Afaghi et Hs. Ramaswamy, Artificial neural network simulation of Ball and Stumbo formula methods ofthermal process calculations, J FD SCI M, 38(5), 2001, pp. 439-446
Authors:
Peshin, A
Citation: A. Peshin, Characterization of starch isolated from potato tubers (Solanum tuberosum L.), J FD SCI M, 38(5), 2001, pp. 447-449
Authors:
Aparna, HS
Salimath, PV
Citation: Hs. Aparna et Pv. Salimath, Purification of an antigenic glycopeptide from buffalo colostrum, J FD SCI M, 38(5), 2001, pp. 450-452
Authors:
Dogra, J
Dhaliwal, YS
Kalia, M
Citation: J. Dogra et al., Effect of soaking, germination, heating and roasting on the chemical composition and nutritional quality of soybean and its utilization in various Indian leavened products, J FD SCI M, 38(5), 2001, pp. 453-457
Authors:
Nambiar, V
Seshadri, S
Citation: V. Nambiar et S. Seshadri, Retention of total and beta-carotenes from fresh radish leaves in shallow-fried, steamed/sauteed and baked products of western India, J FD SCI M, 38(5), 2001, pp. 458-461
Authors:
Hossain, SA
Pal, PK
Sarkar, PK
Patil, GR
Citation: Sa. Hossain et al., Quality of dudh churpi as influenced by moisture content and drying conditions of prechurpi, J FD SCI M, 38(5), 2001, pp. 462-466
Authors:
Shrestha, AK
Noomhorm, A
Citation: Ak. Shrestha et A. Noomhorm, Composition and functional properties of fermented soybean flour (kinema), J FD SCI M, 38(5), 2001, pp. 467-470
Authors:
Olaoye, JO
Babatunde, OO
Citation: Jo. Olaoye et Oo. Babatunde, Development and testing of a milled Shea nut mixer, J FD SCI M, 38(5), 2001, pp. 471-475
Authors:
Ram, S
Misra, BK
Nagarajan, S
Citation: S. Ram et al., Biscuit making quality of advance lines of wheat in India, J FD SCI M, 38(5), 2001, pp. 476-479
Authors:
Srivastava, S
Thathola, A
Batra, A
Citation: S. Srivastava et al., Development and nutritional evaluation of proso millet-based convenience mix for infants and children, J FD SCI M, 38(5), 2001, pp. 480-483
Authors:
Mathur, R
Lele, SS
Citation: R. Mathur et Ss. Lele, Thermal conductivity measurement technique vis-a-vis quality of fruit, J FD SCI M, 38(5), 2001, pp. 484-486
Authors:
Totosaus, A
Guerrero, I
Montejano, JG
Citation: A. Totosaus et al., Effect of temperature and storage time on chevon and beef protein gels, J FD SCI M, 38(5), 2001, pp. 487-488
Authors:
Roy, U
Grover, S
Neelakantan, S
Batish, VK
Citation: U. Roy et al., Mode of inhibition of Aspergillus flavus IARI antifungal substance produced by Lactococcus lactis subsp lactis CHD 28.3, J FD SCI M, 38(5), 2001, pp. 489-492
Authors:
Mandal, PK
Rao, VK
Kowale, BN
Citation: Pk. Mandal et al., Quality of buffalo meat sausages containing decolourized globin protein isolate, J FD SCI M, 38(5), 2001, pp. 493-494
Authors:
Doodnath, L
Badrie, N
Citation: L. Doodnath et N. Badrie, Processing and quality evaluation of ready-to-serve watermelon nectars, J FD SCI M, 38(5), 2001, pp. 495-498
Authors:
Mittal, AK
Gupta, KC
Sand, NK
Citation: Ak. Mittal et al., Natural aroma chemicals as potato tuber sprouting inhibitor, J FD SCI M, 38(5), 2001, pp. 499-501
Authors:
Gandhi, AP
Kotwaliwale, N
Kawalkar, J
Srivastav, DC
Parihar, VS
Nadh, PR
Citation: Ap. Gandhi et al., Effect of incorporation of defatted soyflour on the quality of sweet biscuits, J FD SCI M, 38(5), 2001, pp. 502-503
Authors:
Ahmed, J
Shivhare, US
Citation: J. Ahmed et Us. Shivhare, Effect of pre-treatment on drying characteristics and colour dehydrated green chillis, J FD SCI M, 38(5), 2001, pp. 504-506
Authors:
Gupta, HO
Citation: Ho. Gupta, Effect of supplementation of processed maize germ cake on nutritional quality of maize, J FD SCI M, 38(5), 2001, pp. 507-508
Authors:
Varadharaju, N
Sreenarayanan, VV
Thayumanavan, B
Citation: N. Varadharaju et al., Effect of moisture content, temperature and contact time on milling and cooking qualities of rice in conduction parboiling, J FD SCI M, 38(5), 2001, pp. 509-511
Authors:
Satyanarayana, A
Giridhar, N
Balaswamy, K",Shivaswamy,"Rao, DG
Citation: A. Satyanarayana et al., Studies on development of instant chutneys from pudina (mint, Mentha spicata) and gongura (Hibiscus sp), J FD SCI M, 38(5), 2001, pp. 512-514
Authors:
Semwal, AD
Arya, SS
Citation: Ad. Semwal et Ss. Arya, Studies on the stability of some edible oils and their blends during storage, J FD SCI M, 38(5), 2001, pp. 515-518
Authors:
Shaikh, SY
Rathi, SD
Pawar, VD
Agarkar, BS
Citation: Sy. Shaikh et al., Studies on development of a process for preparation of fermented carbonated whey beverage, J FD SCI M, 38(5), 2001, pp. 519-521