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Journal of Food Science and Technology|May 23, 2022
Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristicsSmruthi Rao, K Ashwath Kumar, D IndraniInternational Journal of Food Sciences and Nutrition|July 15, 2014
Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuitsPrateeti Srivastava, D Indrani, R P SinghInternational Journal of Food Sciences and Nutrition|December 2, 2010
Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flourB S Ogunsina, C Radha, D IndraniJournal of Food Science and Technology|September 6, 2014
Computational fluid dynamics modeling of bun baking process under different oven load conditionsA Tank, N Chhanwal, D Indrani, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|September 28, 2013
Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parottaG Koushika Maiya, B G Shwetha, D IndraniJournal of Food Science and Technology|October 24, 2022
Effect of <i>Moringa oleifera</i> seed flour on the rheological, physico-sensory, protein digestibility and fatty acid profile of cookiesJuhi Agrawal, K Ashwath Kumar, D Indrani, et al.Journal of Food Science and Technology|July 4, 2015
Influence of electrical and hybrid heating on bread quality during bakingN Chhanwal, P N Ezhilarasi, D Indrani, et al.Journal of Food Science and Technology|August 6, 2015
Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.)D Indrani, Suresh D Sakhare, Milind, et al.Journal of Food Science and Technology|January 25, 2020
Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat breadAruna Pamisetty, K Ashwath Kumar, D Indrani, et al.Journal of Food Science and Technology|June 2, 2015
Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validationSwati Sarabhai, D Indrani, M Vijaykrishnaraj, et al.Pageof 2