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Antihyperlipidemic activity of Cassia auriculata flower extract
in oleic acid induced...
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Lotus (Nelumbo nucifera) rhizome powder as a novel ingredient
in bread sticks:...
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Effect of ingredients on the quality characteristics of gluten free
snacks.
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Enzyme treated flours in noodle processing: a study
on an innovative technology.
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Effect of roller milled fenugreek fiber incorporation on functional,
thermal and...
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Rheological characterization and biscuit making potential
of gluten free flours.
- »
Atta (whole wheat flour) with multi-wholegrains: flour
characterization, nutritional...
- »
Inclusion of poultry based food ingredients in the formulation
of noodles and their...
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Phytate dephosphorylation by Lactobacillus pentosus CFR3.
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Effect of sulfur-containing spices on the
bioaccessibility of trace minerals from...
- »
Purification and characterization of peroxidase
from sprouted green gram (Vigna...
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Effect of Roller Mill Processed Fenugreek Fiber
Addition on Rheological And Bread...
- »
Influence of Stone Chakki Settings on the
Characteristics of Whole Wheat Flour (Atta)...
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Effect of micronization of maize grains on shelf-life of flour.
- »
Nutritional and Nutraceutical Properties of
Triticum dicoccum Wheat and Its Health...
- »
Characterization and bake stability of dry fruit fillings in
dehydrated chiku...
- »
Bran-induced effects on the evolution of bubbles and
rheological properties in bread...
- »
Regulation of bone mass through pineal-derived
melatonin-MT2
receptor pathway.
- »
Anti-hypercholesterolemic influence of the
spice cardamom (Elettaria cardamomum) in
...
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Effect of ingredients on rheological, physico-sensory, and
nutritional characteristics...
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Influence of water quality on nutritional and sensory
characteristics of green tea...
- »
Effect of Storage Conditions and Packaging
Materials on Quality Parameters of...
- »
Dietary fenugreek (Trigonella foenum-graecum) seeds and garlic (Alliumsativum)...
- »
Influence of quercetin, naringenin and berberine on glucose
transporters and insulin...
- »
Seed incorporation during vinification and its impact on chemical and
organoleptic...
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