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Structural characterisation of pentosans from hemicellulose B of wheat varieties with...
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Two and Three Phase Partitioning for Purification and Concentration of Selected...
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Low-fat mutton kofta prepared by using carrageenan as fat replacer: Quality changes in...
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Biotic elicitors enhance flavour compounds during accelerated curing of vanilla beans
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Effect of Carrageenan and Oat Flour on Quality Characteristics of Meat Kofta
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A Comparison of Selected Quality Attributes
of Flours: Effects of Dry and Wet Grinding...
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Acid hydrolysis of delimed leather fleshings: Optimization of conditions
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Utilization of fermented silkworm pupae silage in feed for carps
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Rapid Fermentation for Ensiling of Poultry Intestines
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Quality Characteristics Of Fried Broiler
Chicken Prepared By Two Processing Methods
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Mode of inhibition of finger millet malt amylases by the millet phenolics
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Effect of heat processing of spices on the concentrations of their bioactive...
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Lack of genotoxic effects of piperine, (the active principle of black pepper) in albino...
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Development of cellulase-free xylanase-producing anaerobic consortia for the use of...
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A modified colorimetric method for the estimation of beta-cyclodextrin using...
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Rheology and particle size changes during idli fermentation.
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Molten globule state of human serum albumin in urea.
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Effect of dietary fibre on intestinal and renal disaccharidases in diabetic rats.
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Effect Of Butyric Acid Supplementation On Serum
And Renal Antioxidant Enzyme...
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Study of biopolymer gels based on polyhydroxyalkonates
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Preparation of Multigrain Semolina Blend for Upma:
Its Formulation, Rheology,...
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Effect of flour particle size on microstructural,
rheological and physico-sensory...
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Effect Of Barley, Banana and Soya Protein Isolate on
Rheological, Microstructural and...
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Affinity based reverse micellar extraction and purification of bromelain from
...
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Antioxidant Fraction from Bark
of Dillenia Indica.
CSIR Central
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