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, ThatteJyothi 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, AgrawalDeepika 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, RaoDivakar, 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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