IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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Puncture and stress relaxation behavior of blackgram (Phaseolus mungo) flour-based...
Sila, BhattacharyaNarasimha, H. V. 2017-12-19
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Nutritional evaluation of groundnut cake detoxified by in situ generated ammonia in...
Shantha, T.Rati, E. R.Sreenivasa Murthy, V. 2018-09-04
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Influence of grinding method on some physicochemical characteristics of whole wheat...
Saxena, D. C.Rao, P. H. 2017-12-19
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Effect of alpha-amylase and protease on the rheological characteristics of dough and...
Sai Manohar, R.Haridas Rao, P. 2017-12-19
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Copper (II) Beta-cyclodextrin aided Oxidation of Eugenol.
Pattekhan, H. H.Divakar, S. 2017-12-19
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Recovery of High Valued Food Flavouring Compounds, Verbenol and Verbenone as Microbial...
Nazhat ul, Ainn.Rama, PremanathRenu, Agrawal 2017-12-19
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Partial Purification and Characterization of Lactoacidolin 32, a Heat Stable...
Varadaraj, M. C.Nirmala, DeviKeshava, N. 2017-12-19
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Comparative Sorption of Cu2+ and Pb2+ by three Microbial Strains.
Athiya, AfshanMr, RamrajHalappa Gowda, T. P.Karanth, N. G. K. 2017-12-19
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Application of Elisa- A Quick, Simple, Inexpensive and Sensitive Assay Method to...
Amita Rani, B. E.Priya, ChauhanAkmal, PashaKaranth, N. G. K. 2017-12-19
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A Rapid and Simple HPLC Method for the Routine Laboratory Analysis of Sudan (I to IV)...
Jayasree, C.Umesh Chandra, Nag 2017-12-19
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Chemical Composition and some Functional Properties of Fish Egg (roes) Protein...
Balaswamy, K.Jyothirmayi, T.Rao, D. G. 2017-12-19
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Antioxidative Efficacies of Floral Petal Extracts of Delonix Regia Rafin.
Jyothi M, VeigasNarayan, M. S.Kotamballi, N. Chidambara MurthyBhagyalakshmi, N. 2017-12-19
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Influence of whey protein concentrate on the rheological
characteristics of dough,...
Indrani, D.Prabhasankar, P.Jyotsna, RajivVenkateswara Rao, G. 2017-12-19
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Isolation of anti-listerial bacteriocin producing
Lactococcus lactis CFR-B3 from Beans...
Kiran Kumar, P.Badarinath, V.Prakash, M. Halami 2017-12-19
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Papad (a food adjunct) industry in India - a resume.
Saxena, A. K.Manan, J. K.Kulkarni, S. G.Shukla, I. C. 2017-12-26
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Biotransformation efficiencies of lignocellulose wastes by mushrooms in solid state...
Zakia, Bano.Rajarathnam, S.Shashirekha, M. N.Ghosh, P. K. 2018-08-28
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Development of Weaning Foods based on Malted, Popped, and Roller-Dried Barley and...
Asrat, W.Malleshi, N. G. 2017-12-26
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Studies on the development of grape-mango and grape-pineapple beverage blends.
Saxena, A. K.Teotia, M. S.Berry, S. K. 2017-12-26
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Effect of detoxification on the functional and nutritional quality of proteins of...
Vinay, B. J.Sindhu Kanya, T. C. 2017-12-26
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Use of whey solids in soft dough biscuit.
Srivastava, A. K.Ajet Rao, B. B.Balasubrahmanyam, N.Haridas Rao, P. 2017-12-26
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Fabrication and finishing techniques of stainless steel equipments for food processing...
Raghavan, C. V.Srinivasa Rao, P. N. 2017-12-26
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Entropy production and large deviation function for systems with microscopically
...
Bappa, SahaSutapa, Mukherji 2017-12-26
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Malnutrition and Hunger: A National Perspective
Prakash, V. 2017-12-26
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One-Stop Centre for Food Technology
Prakash, V. 2017-12-26
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New approaches for Control of Insects in Food Industries and Packaged Foods.
Narasimhan, K. S. 2017-12-26
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