Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit

Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties

(2017) Mehak Katyal et al.   FOOD RESEARCH INTERNATIONAL

Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology

(2016) Atinder Ghumman et al.   FOOD HYDROCOLLOIDS

A study on functional, pasting and micro-structural characteristics of multigrain mixes for biscuits

(2016) K. Ashwath Kumar et al.   Journal of Food Measurement and Characterization

Development of multigrain premixes—its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits

(2015) K. Ashwath Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta

(2012) S Susanna et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

INFLUENCE OF GREEN GRAM FLOUR (PHASEOLUS AUREUS) ON THE RHEOLOGY, MICROSTRUCTURE AND QUALITY OF COOKIES

(2012) JYOTSNA RAJIV et al.   JOURNAL OF TEXTURE STUDIES

Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ

(2011) Shivani Bansal et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Influence of debittered, defatted fenugreek seed powder and flaxseed powder on the rheological characteristics of dough and quality of cookies

(2011) Nirmala Metwal et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes

(2011) Hameeda Banu. N. Itagi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Functional and nutritional evaluation of supplementary food formulations

(2011) Anjum Khanam et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Shelf stable multigrain halwa mixes: preparation of halwa, their textural and sensory studies

(2011) HameedaBanu N. Itagi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

(2011) Ritika B. Yadav et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties

(2011) Harshad M. Mandge et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

(2010) Charlotte A. Serrem et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

MULTIGRAIN BREAD - ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS

(2010) D. INDRANI et al.   JOURNAL OF TEXTURE STUDIES

Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread

(2010) D. Indrani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits

(2008) D. Vitali et al.   FOOD CHEMISTRY