Works by Indrani, D.
Results: 42
A Study to Find the Prevalence of Breast Engorgement among Lactating Mothers.
- Published in:
- Indian Journal of Public Health Research & Development, 2020, v. 11, n. 2, p. 462, doi. 10.37506/v11/i2/2020/ijphrd/194845
- By:
- Publication type:
- Article
Tax Rates and Stock Returns: An Empirical Analysis of the Information Content of Corporate Tax Rates.
- Published in:
- Journal of Investing, 2005, v. 14, n. 4, p. 35, doi. 10.3905/joi.2005.605305
- By:
- Publication type:
- Article
Effects of Fats and Oils on Rheological, Fatty Acid Profile and Quality Characteristics of South Indian Parotta.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 10, p. 1523, doi. 10.1007/s11746-013-2301-5
- By:
- Publication type:
- Article
Influence of enzymes on rheological, microstructure and quality characteristics of parotta-an unleavened Indian flat bread.
- Published in:
- Journal of the Science of Food & Agriculture, 2004, v. 84, n. 15, p. 2128, doi. 10.1002/jsfa.1927
- By:
- Publication type:
- Article
EFFECT OF FENUGREEK ( TRIGONELLA FOENUM GRAECUM L.) ON THE TEXTURAL CHARACTERISTICS AND MICROSTRUCTURE OF VERMICELLI FROM TRITICUM DURUM WHEAT SEMOLINA.
- Published in:
- Journal of Food Processing & Preservation, 2011, v. 35, n. 3, p. 320, doi. 10.1111/j.1745-4549.2009.00459.x
- By:
- Publication type:
- Article
Amylograph Pasting Behaviour of Cereal and Tuber Starches.
- Published in:
- Starch / Staerke, 1987, v. 39, n. 11, p. 378, doi. 10.1002/star.19870391103
- By:
- Publication type:
- Article
Improvement of Rheological and Baking Properties of Cake Batters with Emulsifier Gels.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. SNQ16, doi. 10.1111/j.1365-2621.2004.tb17880.x
- By:
- Publication type:
- Article
Scanning Electron Microscopy, Rheological Characteristics, and Bread-Baking Performance of Wheat-Flour Dough as Affected by Enzymes.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 9, p. 2804, doi. 10.1111/j.1365-2621.2003.tb05809.x
- By:
- Publication type:
- Article
Reduction of Acrylamide Formation in Sweet Bread with l-Asparaginase Treatment.
- Published in:
- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 741, doi. 10.1007/s11947-013-1108-6
- By:
- Publication type:
- Article
Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta.
- Published in:
- Food Science & Technology International, 2015, v. 21, n. 1, p. 24, doi. 10.1177/1082013213503644
- By:
- Publication type:
- Article
EFFECT OF ADDITIVES ON RHEOLOGICAL CHARACTERISTICS AND QUALITY OF WHEAT FLOUR PAROTTA.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 3, p. 315, doi. 10.1111/j.1745-4603.2006.00054.x
- By:
- Publication type:
- Article
RETENTION AND BIOACCESSIBILITY OF β-CAROTENE FROM NATURAL AND SYNTHETIC SOURCES ON BAKING.
- Published in:
- Journal of Food Quality, 2011, v. 34, n. 6, p. 403, doi. 10.1111/j.1745-4557.2011.00414.x
- By:
- Publication type:
- Article
EFFECT OF DRIED MORINGA ( MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES.
- Published in:
- Journal of Food Quality, 2010, v. 33, n. 5, p. 660, doi. 10.1111/j.1745-4557.2010.00346.x
- By:
- Publication type:
- Article
Effect of dried pomegranate ( Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits.
- Published in:
- International Journal of Food Sciences & Nutrition, 2014, v. 65, n. 7, p. 827, doi. 10.3109/09637486.2014.937797
- By:
- Publication type:
- Article
Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour.
- Published in:
- International Journal of Food Sciences & Nutrition, 2011, v. 62, n. 2, p. 185, doi. 10.3109/09637486.2010.526928
- By:
- Publication type:
- Article
Effect of Moringa oleifera seed flour on the rheological, physico-sensory, protein digestibility and fatty acid profile of cookies.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 12, p. 4731, doi. 10.1007/s13197-022-05555-5
- By:
- Publication type:
- Article
Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2220, doi. 10.1007/s13197-021-05235-w
- By:
- Publication type:
- Article
Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread.
- Published in:
- Journal of Food Science & Technology, 2020, v. 57, n. 1, p. 253, doi. 10.1007/s13197-019-04055-3
- By:
- Publication type:
- Article
Physico-chemical characteristics of chilli spent residue and its effect on the rheological, microstructural and nutritional qualities of bread.
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 11, p. 7218, doi. 10.1007/s13197-015-1824-1
- By:
- Publication type:
- Article
Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram ( Phaseolus mungo L.).
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 8, p. 5264, doi. 10.1007/s13197-014-1592-3
- By:
- Publication type:
- Article
Influence of electrical and hybrid heating on bread quality during baking.
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 7, p. 4467, doi. 10.1007/s13197-014-1478-4
- By:
- Publication type:
- Article
Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation.
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 6, p. 3763, doi. 10.1007/s13197-014-1432-5
- By:
- Publication type:
- Article
Effect of dried Murraya koenigii leaves on nutritional, textural and organoleptic characeteristics of cookies.
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 1, p. 500, doi. 10.1007/s13197-013-1002-2
- By:
- Publication type:
- Article
Physicochemical and microstructure analysis of flour mill streams and milled products.
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 1, p. 407, doi. 10.1007/s13197-013-1029-4
- By:
- Publication type:
- Article
Development of protein and fiber enriched breads by supplementation of roller milled fractions of green gram.
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 1, p. 415, doi. 10.1007/s13197-013-1033-8
- By:
- Publication type:
- Article
Roller milling fractionation of green gram ( Vigna radiata): optimization of milling conditions and chemical characterization of millstreams.
- Published in:
- Journal of Food Science & Technology, 2014, v. 51, n. 12, p. 3854, doi. 10.1007/s13197-012-0903-9
- By:
- Publication type:
- Article
Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta.
- Published in:
- Journal of Food Science & Technology, 2014, v. 51, n. 12, p. 4108, doi. 10.1007/s13197-013-0939-5
- By:
- Publication type:
- Article
Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills.
- Published in:
- Journal of Food Science & Technology, 2014, v. 51, n. 10, p. 2699, doi. 10.1007/s13197-012-0770-4
- By:
- Publication type:
- Article
Computational fluid dynamics modeling of bun baking process under different oven load conditions.
- Published in:
- Journal of Food Science & Technology, 2014, v. 51, n. 9, p. 2030, doi. 10.1007/s13197-012-0736-6
- By:
- Publication type:
- Article
Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum.
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 557
- By:
- Publication type:
- Article
Functional Ingredients of Wheat-Based Bakery, Traditional, Pasta, and Other Food Products.
- Published in:
- Food Reviews International, 2015, v. 31, n. 2, p. 125, doi. 10.1080/87559129.2014.974267
- By:
- Publication type:
- Article
Effect of Whey Protein Concentrate on the Rheological and Baking Properties of Eggless Cake.
- Published in:
- International Journal of Food Properties, 2007, v. 10, n. 3, p. 599, doi. 10.1080/10942910601048986
- By:
- Publication type:
- Article
Application of low calorie hypocholesterolemic structured lipid as potential bakery fat.
- Published in:
- International Food Research Journal, 2016, v. 23, n. 2, p. 854
- By:
- Publication type:
- Article
Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake.
- Published in:
- Journal of Texture Studies, 2017, v. 48, n. 5, p. 439, doi. 10.1111/jtxs.12247
- By:
- Publication type:
- Article
EFFECT OF BARLEY, BANANA AND SOYA PROTEIN ISOLATE ON RHEOLOGICAL, MICROSTRUCTURAL AND NUTRITIONAL CHARACTERISTICS OF NORTH INDIAN PAROTTA.
- Published in:
- Journal of Texture Studies, 2012, v. 43, n. 3, p. 246, doi. 10.1111/j.1745-4603.2011.00334.x
- By:
- Publication type:
- Article
EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH FINGER MILLET FLOUR (ELEUSINE CORCANA) ON THE BATTER MICROSCOPY, RHEOLOGY AND QUALITY CHARACTERISTICS OF MUFFINS.
- Published in:
- Journal of Texture Studies, 2011, v. 42, n. 6, p. 478, doi. 10.1111/j.1745-4603.2011.00309.x
- By:
- Publication type:
- Article
PHYSICOCHEMICAL AND MICROSTRUCTURAL CHARACTERISTICS OF CELERY SEED SPENT RESIDUE AND INFLUENCE OF ITS ADDITION ON QUALITY OF BISCUITS.
- Published in:
- Journal of Texture Studies, 2011, v. 42, n. 5, p. 369, doi. 10.1111/j.1745-4603.2011.00294.x
- By:
- Publication type:
- Article
USE OF VEGETABLE OILS, EMULSIFIERS AND HYDROCOLLOIDS ON RHEOLOGICAL, FATTY ACID PROFILE AND QUALITY CHARACTERISTICS OF POUND CAKE.
- Published in:
- Journal of Texture Studies, 2011, v. 42, n. 5, p. 377, doi. 10.1111/j.1745-4603.2011.00297.x
- By:
- Publication type:
- Article
MULTIGRAIN BREAD – ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS.
- Published in:
- Journal of Texture Studies, 2010, v. 41, n. 3, p. 302, doi. 10.1111/j.1745-4603.2010.00230.x
- By:
- Publication type:
- Article
INFLUENCE OF FENUGREEK SEED POWDER ON THE DOUGH RHEOLOGY, MICROSTRUCTURE AND QUALITY OF PAROTTA – AN INDIAN FLAT BREAD.
- Published in:
- Journal of Texture Studies, 2010, v. 41, n. 2, p. 208, doi. 10.1111/j.1745-4603.2010.00222.x
- By:
- Publication type:
- Article
EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR DOUGH AND QUALITY OF SOFT DOUGH BISCUITS.
- Published in:
- Journal of Texture Studies, 2008, v. 39, n. 6, p. 605, doi. 10.1111/j.1745-4603.2008.00160.x
- By:
- Publication type:
- Article
EFFECT OF HYDROCOLLOIDS ON RHEOLOGICAL, MICROSTRUCTURAL AND QUALITY CHARACTERISTICS OF PAROTTA – AN UNLEAVENED INDIAN FLAT BREAD.
- Published in:
- Journal of Texture Studies, 2008, v. 39, n. 3, p. 267, doi. 10.1111/j.1745-4603.2008.00142.x
- By:
- Publication type:
- Article