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

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  • » Diversity in Phytochemical Composition and Antioxidant Capacity of Dent, Flint, and...
    Das, Amit Kumar
    Sreerama, Y. N.
    Singh, Vasudeva
    2019-06-11
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  • » Combining effects of Pedicoccus lolii (lactobacillus) and fiber–rich banana...
    Asha, M. R.
    2019-06-11
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  • » Characterization of agglomeration process as a function of moisture content using a...
    Mukherjee, S.
    Suvendu, Bhattacharya
    2019-06-12
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  • » Alginate gels: I. Characterization of textural attributes.
    Roopa, B. S.
    Suvendu, Bhattacharya
    2019-06-12
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  • » Simulation of coating process: rheological approach in combination with artificial...
    Suvendu, Bhattacharya
    Patel, B. K.
    2019-06-12
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  • » Gelling behavior of defatted soybean flour dispersions due to microwave treatment:...
    Suvendu, Bhattacharya
    Rashmi, Jena.
    2019-06-12
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  • » The time-dependent rheological characteristics of a chickpea flour dispersion as a...
    Ramasamy, Ravi.
    Suvendu, Bhattacharya
    2019-06-12
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  • » Flow behaviour of chickpea (Cicer arietinum L.) flour dispersions: effect of additives.
    Ravi, R.
    Suvendu, Bhattacharya
    2019-06-12
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  • » Coating with honey: a study with model solids.
    Patel, B. K.
    Suvendu, Bhattacharya
    2019-06-12
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  • » Optimization of LC/MS (APCI)+ Methods for the Determination of Possible Lutein...
    Sowmya, P. R.
    Arathi, B. P.
    Vijay, K.
    Baskaran, V.
    Lakshminarayana, Rangaswamy
    2019-06-12
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  • » Use of unconventional protein sources in high protein biscuits.
    Rajput, L. P.
    Haridas Rao, P.
    Shurpalekar, S. R.
    2019-06-18
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  • » Effect of ingredients and processing conditions on fat absorption and texture of...
    Yella Reddy, S.
    Prabhakar, J. V.
    2019-06-18
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  • » Secretion and composition of bile in rats fed diets containing spices.
    Sambaiah, K.
    Srinivasan, K.
    2019-06-18
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  • » Effect of incorporating wheat bran on the rheological characteristics and bread making...
    Haridas Rao, P.
    Malini Rao, H.
    2019-06-18
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  • » Effect of presoaking on cooking time and texture of raw and parboiled rice.
    Sowbhagya, C. M.
    Zakiuddin Ali, S.
    2019-06-18
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  • » Development of Spray-Dried Solkadhi Powder.
    Abhijith, A.
    2019-07-10
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  • » Enzyme modified duck egg white hydrolyzate.
    Abin, George
    2019-07-10
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  • » Modified atmosphere packaging of Indian flatbread.
    Afreen, Sultana
    2019-07-10
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  • » Influence of Ripened Jack Fruit Flour in Wheat Based Instant Pasta Processing.
    Anil, T. Luke
    2019-07-10
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  • » Development of process for making butter like product from sunflower seeds and its...
    Anvesha, Singh
    2019-07-10
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  • » Mass spectrometry based characterization of milk glycoproteins-Lactoferrin and...
    Apoorva, Rawal
    2019-07-10
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  • » Restructuring of tender coconut water and its quality characterization
    Bernard Singh, Khwairakpam
    2019-07-10
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  • » Studies On Development Of Omega-3 Fatty Acids Enriched Halwa, A Traditional Indian...
    Bharat Singh, Irom
    2019-07-10
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  • » Biochemical Screening of Food Molecules for Neurodegeneration.
    DeepaDarshan, Urs
    2019-07-10
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  • » Low Egg Yolk Mayonnaise and It’s Characteristics.
    Fathima Rahim, S. R.
    2019-07-10
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