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Texture evaluation by uniaxial compression of some snack foods.
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Effect of process parameters on transmembrane flux during direct osmosis.
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The effect of feeding unbaked raw mixes and high-protein biscuits on blood plasma amino...
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Some contributions to biochemistry in relation to food science and technology.
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Denguevirus-specific suppressor T cells: current perspectives
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Antioxidant potential of low-grade coffee beans
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Effect of dehydration on the quality and storage stability of immature dates (Pheonix...
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Chemical composition, standardisation and storage studies on raw mango chutney powder
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Refining of High Free Fatty Acid Rice Bran Oil and
its Quality Characteristics
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Dr. Vaidyanatha Subramanyam-A Pioneering Food Scientist
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Influence of Natural Coagulants on Isoflavones and Antioxidant activity of Tofu
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Fracture Behavior And Mechanism Of Puffed Cereal
During Compression
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Package design for chips based on their deteriorative characteristics, size and...
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Role of steaming and Toasting on the Odor, Protein Characteristics of Chickpea...
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Texturized alginate gels: Screening experiments to identify the important variables on...
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Enhanced Hypocholesterolemic Effects of Interesterified Oils Are Mediated by...
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Effect of Hydrocolloids on the Rheological Properties of
Wheat Starch.
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Effect of feeding blended and interesterified vegetable oils on antioxidant
enzymes in...
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Pack it up: Global frontiers of food packaging
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Effect of incorporation of calcium carbondate filler on polyethylene films
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Chemical and biochemical investigations on coffee by-products for value addition.
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Influence of different ethylene inhibitors on somatic
embryogenesis and secondary...
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Radiation processing and functional properties of soybean (Glycine max).
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Synthesis of indolones and quinolones by reductive cyclisation of o-nitroaryl acids...
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Dietary fenugreek and onion attenuate cholesterol gallstone
formation in lithogenic...
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