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L Sudha

Showing results (1-10 of 52) with videos related to

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Journal of Food Science and Technology|December 3, 2013
Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making qualityM L Sudha, K Leelavathi
International Journal of Food Sciences and Nutrition|September 14, 2007
Influence of micronutrients on rheological characteristics and bread-making quality of flourM L Sudha, K Leelavathi
Journal of Food Science and Technology|September 8, 2015
Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticksK Crassina, M L Sudha
Journal of Food Science and Technology|February 27, 2024
Natural food flavours: a healthier alternative for bakery industry-a reviewNidhi Singh, M L Sudha
International Journal of Food Sciences and Nutrition|October 26, 2011
A review on polyols: new frontiers for health-based bakery productsSoma Ghosh, M L Sudha
International Journal of Food Sciences and Nutrition|March 2, 2011
Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germShivani Bansal, M L Sudha
Journal of Food Science and Technology|July 1, 2021
Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookiesK Ashwath Kumar, M L Sudha
Critical Reviews in Food Science and Nutrition|June 11, 2014
Wheat-based traditional flat breads of IndiaK R Parimala, M L Sudha
Journal of Food Science and Technology|July 25, 2024
Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuitsSandipa Sarkar, T Jeyarani, M L Sudha
Journal of Texture Studies|June 3, 2017
Characterization and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota L. P. Royen) incorporated biscuitsMahapatra Aditi, M N Shashirekha, M L Sudha
Pageof 6

Showing results (1-10 of 52) with videos related to

Sort By:
Pageof 6
Journal of Food Science and Technology|December 3, 2013
Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making qualityM L Sudha, K Leelavathi
International Journal of Food Sciences and Nutrition|September 14, 2007
Influence of micronutrients on rheological characteristics and bread-making quality of flourM L Sudha, K Leelavathi
Journal of Food Science and Technology|September 8, 2015
Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticksK Crassina, M L Sudha
Journal of Food Science and Technology|February 27, 2024
Natural food flavours: a healthier alternative for bakery industry-a reviewNidhi Singh, M L Sudha
International Journal of Food Sciences and Nutrition|October 26, 2011
A review on polyols: new frontiers for health-based bakery productsSoma Ghosh, M L Sudha
International Journal of Food Sciences and Nutrition|March 2, 2011
Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germShivani Bansal, M L Sudha
Journal of Food Science and Technology|July 1, 2021
Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookiesK Ashwath Kumar, M L Sudha
Critical Reviews in Food Science and Nutrition|June 11, 2014
Wheat-based traditional flat breads of IndiaK R Parimala, M L Sudha
Journal of Food Science and Technology|July 25, 2024
Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuitsSandipa Sarkar, T Jeyarani, M L Sudha
Journal of Texture Studies|June 3, 2017
Characterization and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota L. P. Royen) incorporated biscuitsMahapatra Aditi, M N Shashirekha, M L Sudha
Pageof 6