- »
Rib/snook competency in mechanised depillaring of the conventionally developed coal seams
- »
Rock fragmentation by blasting - a review
- »
Bread, biscuit and chapati making quality of Indian triticales.
- »
Alginate Gels: II. Stability At Different
Processing Conditions
- »
Conversion of nerol to dihydrocarvylacetate by Mucor species.
- »
Grinding characteristics of carrots (Daucus carota L.).
- »
Microwave drying and grinding characteristics of gum karaya (Sterculia urens).
- »
Microwave drying and grinding characteristics of wheat (Triticum aestivum).
- »
Studies on development of instant chutneys from pudina (mint, Mentha spicata) and...
- »
Utilisation of wheat germ in the preparation of bread and biscuits.
- »
Antiradical properties of sorghum (Sorghum bicolor L. Moench) flour extracts.
- »
Investigations on large scale preparation and preservation of milk burfi.
- »
Relative cooking behaviour of semolina from maize, sorghum, wheat and rice.
- »
Probiotics: An emerging food supplement with health benefits.
- »
Viscoelastic characterization of rice gel.
- »
Studies on solubilization and stabilization of alpha pinene hydroxylase from...
- »
Plackett-Burman design for determining the preference of Rhizomucor miehei lipase for...
- »
Predicting the behavioural pattern of Escherichia coli in minimally processed vegetables.
- »
The performance evaluation of a continuous vegetable cooker.
- »
Effect of rice bran and palm oil on the lipid and fatty acid composition of brain tissue.
- »
Studies on inert gas processing of vegetables.
- »
Production of astaxanthin in Haematococcus pluvialis cultured in various media.
- »
Response surface studies on cholesterol reduction in egg yolk using beta-cyclodextrin.
- »
Effect of denaturant and cosolvents on the stability of wheat germ lipase.
- »
Kinetics of the Kreis test through response surface methodology.
CSIR Central
Sort By:
Title | Date | None