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IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore

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  • » Process for retardation of free fatty acids development and retention of inherent...
    Prabhakar, D. S.
    Anil Kumar, H. G.
    Gopala Krishna, A. G.
    2016-12-29
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  • » Effect of processing methods on the nutraceutical and antioxidant properties of little...
    Pradeep, S. R.
    Manisha, Guha
    2016-12-29
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  • » Molecular characterization of class IIa, heat-stable enterocin produced by...
    Badarinath, V.
    Prakash, M. Halami
    2016-12-29
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  • » Antioxidative and Antibacterial Properties Products Recovered From Fermented Chicken...
    Premsy Glory, D.
    2016-12-29
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  • » In-vitro toxigenic activity of Zingiber zerumbet oil on A. ochraceus.
    Partheepan, R.
    2016-12-29
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  • » Fortification of Fruit and Cereal Bars.
    Priyadarshini, S.
    2016-12-29
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  • » Nutritional potential, bioaccessibility of minerals and antioxidant properties of...
    Prachi, Thatte
    Jyothi Lakshmi, A.
    2016-12-29
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  • » Bioactive constituents of Homalomena aromatica essential oil and its antifungal...
    Policegoudra, R. S.
    Goswami, S.
    Aradhya, S. M.
    2016-12-29
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  • » Enzyme-Assisted Extraction of Ginger and Dill Seed Volatile Oil.
    Prabha, P.
    2016-12-29
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  • » Bread, biscuit and chapati making quality of Indian triticales.
    Venkateswara Rao, G.
    Ranga Rao, G. C. P.
    Vatsala, C. N.
    Kumar, G. V.
    Shurpalekar, S. R.
    2016-12-30
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  • » Alginate Gels: II. Stability At Different Processing Conditions
    Roopa, B. S.
    Suvendu, Bhattacharya
    2016-12-30
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  • » Conversion of nerol to dihydrocarvylacetate by Mucor species.
    Renu, Agrawal
    Deepika Vimala, S.
    2016-12-30
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  • » Grinding characteristics of carrots (Daucus carota L.).
    Chakkaravarthi, A.
    Math, R. G.
    Walde, S. G.
    Rao, D. G.
    2016-12-30
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  • » Microwave drying and grinding characteristics of gum karaya (Sterculia urens).
    Walde, S. G.
    Balaswamy, K.
    Shivaswamy, R.
    Chakkaravarthi, A.
    Rao, D. G.
    2016-12-30
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  • » Microwave drying and grinding characteristics of wheat (Triticum aestivum).
    Walde, S. G.
    Balaswamy, K.
    Velu, V.
    Rao, D. G.
    2016-12-30
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  • » Studies on development of instant chutneys from pudina (mint, Mentha spicata) and...
    Satyanarayana, A.
    Giridhar, N.
    Balaswamy, K.
    Shivaswamy, R.
    Rao, D. G.
    2016-12-30
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  • » Utilisation of wheat germ in the preparation of bread and biscuits.
    Ranga Rao, G. C. P.
    Haridas Rao, P.
    Kumar, G. V.
    Shurpalekar, S. R.
    2018-10-22
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  • » Antiradical properties of sorghum (Sorghum bicolor L. Moench) flour extracts.
    Kamath, V. G.
    Chandrashekar, A.
    Rajini, P. S.
    2016-12-30
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  • » Investigations on large scale preparation and preservation of milk burfi.
    Ramanna, B. R.
    Bhat, K. K.
    Mahadevaiah, B.
    Dwarakanath, C. T.
    Dhanaraj, S.
    Potty, V. H.
    Sen, D. P.
    2016-12-30
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  • » Relative cooking behaviour of semolina from maize, sorghum, wheat and rice.
    Rao, S. N. R.
    Viraktamath, C. S.
    Desikachar, H. S. R.
    2016-12-30
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  • » Probiotics: An emerging food supplement with health benefits.
    Renu, Agrawal
    2016-12-30
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  • » Viscoelastic characterization of rice gel.
    Rashmi, Jena.
    Suvendu, Bhattacharya
    2016-12-30
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  • » Studies on solubilization and stabilization of alpha pinene hydroxylase from...
    Nazhat ul, Ainn.
    Renu, Agrawal
    2016-12-30
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  • » Plackett-Burman design for determining the preference of Rhizomucor miehei lipase for...
    Lokesh, B. R.
    Reena, Rao
    Divakar, S.
    2016-12-30
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  • » Predicting the behavioural pattern of Escherichia coli in minimally processed vegetables.
    Bharathi, S.
    Ramesh, M. N.
    Varadaraj, M. C.
    2016-12-30
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