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Food Science & Nutrition|September 5, 2020
Effects of corn distillers dried grains on dough properties and quality of Chinese steamed breadXiaona Li, Chunyang Wang, Padmanaban G KrishnanJournal of Food Science and Technology|September 8, 2015
Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread)Shirin Pourafshar, Kurt A Rosentrater, Padmanaban G KrishnanJournal of Food Science and Technology|August 6, 2015
Changes in chemical and physical properties of Latin American wheat flour based tortillas substituted with different levels of distillers dried grains with solubles (DDGS)Shirin Pourafshar, Kurt A Rosentrater, Padmanaban G KrishnanFoods (Basel, Switzerland)|March 2, 2018
Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL)Shirin Pourafshar, Kurt A Rosentrater, Padmanaban G KrishnanGenetica|March 19, 2017
Genetic analyses using GGE model and a mixed linear model approach, and stability analyses using AMMI bi-plot for late-maturity alpha-amylase activity in bread wheat genotypesGolam Rasul, Karl D Glover, Padmanaban G Krishnan, et al.Genetica|September 26, 2015
Additive-dominance genetic model analyses for late-maturity alpha-amylase activity in a bread wheat factorial crossing populationGolam Rasul, Karl D Glover, Padmanaban G Krishnan, et al.Foods (Basel, Switzerland)|August 12, 2023
Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food ProductMiriam Cabello-Olmo, Padmanaban G Krishnan, Miriam Araña, et al.Pageof 1