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M L Sudha

Showing results (11-20 of 21) with videos related to

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Journal of Food Science and Technology|December 6, 2014
Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leavesM L Sudha, G Rajeswari, G Venkateswara Rao
Journal of Food Science and Technology|December 6, 2014
Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuitsM L Sudha, R Chetana, S Yella Reddy
International Journal of Food Sciences and Nutrition|June 8, 2013
Oil cakes - a by-product of agriculture industry as a fortificant in bakery productsSatyabadi Behera, K Indumathi, S Mahadevamma, et al.
Food Chemistry|August 3, 2017
Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segmentsS K Reshmi, M L Sudha, M N Shashirekha
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 3, 2011
Wheat bran stabilization and its use in the preparation of high-fiber pastaM L Sudha, P R Ramasarma, G Venkateswara Rao
Journal of Food Science and Technology|November 30, 2017
Starch digestibility and glycemic index of <i>Paranthas</i> supplemented with <i>Citrus maxima</i> (Burm.) Merr. fruit segmentsS K Reshmi, M L Sudha, M N Shashirekha
International Journal of Food Sciences and Nutrition|July 9, 2011
Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuitsA V Sangeetha, S Mahadevamma, Khyrunnisa Begum, et al.
Journal of Food Science and Technology|April 26, 2021
Quality characteristics of buckwheat (<i>Fagopyrum esculentum</i>) based nutritious ready-to-eat extruded baked snackSarwar Iqbal, M P Thanushree, M L Sudha, et al.
Journal of Food Science and Technology|July 4, 2015
Optimization of pneumatic sheet extrusion of whole wheat flour poory dough using response surface methodologyK Venkatesh Murthy, M L Sudha, R Ravi, et al.
Journal of Food Science and Technology|February 20, 2015
Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha-an Indian flat breadM L Sudha, Sushma W Eipson, Hafeeza Khanum, et al.
Pageof 3

Showing results (11-20 of 21) with videos related to

Sort By:
Pageof 3
Journal of Food Science and Technology|December 6, 2014
Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leavesM L Sudha, G Rajeswari, G Venkateswara Rao
Journal of Food Science and Technology|December 6, 2014
Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuitsM L Sudha, R Chetana, S Yella Reddy
International Journal of Food Sciences and Nutrition|June 8, 2013
Oil cakes - a by-product of agriculture industry as a fortificant in bakery productsSatyabadi Behera, K Indumathi, S Mahadevamma, et al.
Food Chemistry|August 3, 2017
Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segmentsS K Reshmi, M L Sudha, M N Shashirekha
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 3, 2011
Wheat bran stabilization and its use in the preparation of high-fiber pastaM L Sudha, P R Ramasarma, G Venkateswara Rao
Journal of Food Science and Technology|November 30, 2017
Starch digestibility and glycemic index of <i>Paranthas</i> supplemented with <i>Citrus maxima</i> (Burm.) Merr. fruit segmentsS K Reshmi, M L Sudha, M N Shashirekha
International Journal of Food Sciences and Nutrition|July 9, 2011
Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuitsA V Sangeetha, S Mahadevamma, Khyrunnisa Begum, et al.
Journal of Food Science and Technology|April 26, 2021
Quality characteristics of buckwheat (<i>Fagopyrum esculentum</i>) based nutritious ready-to-eat extruded baked snackSarwar Iqbal, M P Thanushree, M L Sudha, et al.
Journal of Food Science and Technology|July 4, 2015
Optimization of pneumatic sheet extrusion of whole wheat flour poory dough using response surface methodologyK Venkatesh Murthy, M L Sudha, R Ravi, et al.
Journal of Food Science and Technology|February 20, 2015
Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha-an Indian flat breadM L Sudha, Sushma W Eipson, Hafeeza Khanum, et al.
Pageof 3