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Results: 1-13 |
Results: 13
EFFECT OF WRAPPERS, TEMPERATURE, HUMIDITY AND MODIFIED ATMOSPHERE ON PHASE-TRANSITIONS DURING STALING OF BREAD
Authors: JAGANNATH JH JAYARAMAN KS ARYA SS
Citation: Jh. Jagannath et al., EFFECT OF WRAPPERS, TEMPERATURE, HUMIDITY AND MODIFIED ATMOSPHERE ON PHASE-TRANSITIONS DURING STALING OF BREAD, Journal of Food Science and Technology, 35(2), 1998, pp. 132-137
DIFFERENTIAL SCANNING CALORIMETRY AND WIDE-ANGLE X-RAY-SCATTERING STUDIES OF BREAD STALING
Authors: JAGANNATH JH JAYARAMAN KS ARYA SS SOMASHEKAR R
Citation: Jh. Jagannath et al., DIFFERENTIAL SCANNING CALORIMETRY AND WIDE-ANGLE X-RAY-SCATTERING STUDIES OF BREAD STALING, Journal of applied polymer science, 67(9), 1998, pp. 1597-1603
SUITABILITY OF ANTIOXYGENIC SALTS FOR STABILIZATION OF FRIED SNACKS
Authors: SHARMA GK SEMWAL AD MURTHY MCN ARYA SS
Citation: Gk. Sharma et al., SUITABILITY OF ANTIOXYGENIC SALTS FOR STABILIZATION OF FRIED SNACKS, Food chemistry, 60(1), 1997, pp. 19-24
ANTIOXYGENIC ACTIVITY OF TURMERIC (CURCUMA-LONGA] IN SUNFLOWER OIL AND GHEE
Authors: SEMWAL AD SHARMA GK ARYA SS
Citation: Ad. Semwal et al., ANTIOXYGENIC ACTIVITY OF TURMERIC (CURCUMA-LONGA] IN SUNFLOWER OIL AND GHEE, Journal of Food Science and Technology, 34(1), 1997, pp. 67-69
FLAVOR DEGRADATION IN DEHYDRATED CONVENIENCE FOODS - CHANGES IN CARBONYLS IN QUICK-COOKING RICE AND BENGALGRAM DHAL
Authors: SEMWAL AD SHARMA GK ARYA SS
Citation: Ad. Semwal et al., FLAVOR DEGRADATION IN DEHYDRATED CONVENIENCE FOODS - CHANGES IN CARBONYLS IN QUICK-COOKING RICE AND BENGALGRAM DHAL, Food chemistry, 57(2), 1996, pp. 233-239
DEVELOPMENT AND STORAGE STABILITY OF INSTANT VEGETABLE WADI - A TRADITIONAL INDIAN SAVOURY PRODUCT
Authors: SHARMA GK SEMWAL AD ARYA SS
Citation: Gk. Sharma et al., DEVELOPMENT AND STORAGE STABILITY OF INSTANT VEGETABLE WADI - A TRADITIONAL INDIAN SAVOURY PRODUCT, Journal of Food Science and Technology, 33(4), 1996, pp. 338-341
STUDIES ON STORAGE STABILITY OF COMMERCIALLY MARKETED REFINED SUNFLOWER OIL IN PLASTIC FILM PACKS
Authors: SEMWAL AD MURTHY MCN SHARMA GK ARYA SS
Citation: Ad. Semwal et al., STUDIES ON STORAGE STABILITY OF COMMERCIALLY MARKETED REFINED SUNFLOWER OIL IN PLASTIC FILM PACKS, Journal of Food Science and Technology, 33(4), 1996, pp. 352-354
COMPOSITION OF SOME COMMERCIALLY AVAILABLE BISCUITS
Authors: SEMWAL AD MURTHY MCN ARYA SS
Citation: Ad. Semwal et al., COMPOSITION OF SOME COMMERCIALLY AVAILABLE BISCUITS, Journal of Food Science and Technology, 33(2), 1996, pp. 112-115
METAL CONTENTS IN SOME OF THE PROCESSED FOODS AND THEIR EFFECT ON THESTORAGE STABILITY OF PRECOOKED DEHYDRATED FLAKED BENGALGRAM-DHAL
Authors: SEMWAL AD MURTHY MCN ARYA SS
Citation: Ad. Semwal et al., METAL CONTENTS IN SOME OF THE PROCESSED FOODS AND THEIR EFFECT ON THESTORAGE STABILITY OF PRECOOKED DEHYDRATED FLAKED BENGALGRAM-DHAL, Journal of Food Science and Technology, 32(5), 1995, pp. 386-390
DEVELOPMENT OF INSTANT KADHI MIX
Authors: SHARMA GK SEMWAL AD ARYA SS
Citation: Gk. Sharma et al., DEVELOPMENT OF INSTANT KADHI MIX, Journal of Food Science and Technology, 32(3), 1995, pp. 206-210
CHEMISTRY OF SORBATES - A BASIC PERSPECTIVE
Authors: THAKUR BR SINGH RK ARYA SS
Citation: Br. Thakur et al., CHEMISTRY OF SORBATES - A BASIC PERSPECTIVE, Food reviews international, 10(1), 1994, pp. 71-91
FACTORS INFLUENCING LIPID AUTOOXIDATION IN DEHYDRATED PRECOOKED RICE AND BENGALGRAM DHAL
Authors: SEMWAL AD SHARMA GK ARYA SS
Citation: Ad. Semwal et al., FACTORS INFLUENCING LIPID AUTOOXIDATION IN DEHYDRATED PRECOOKED RICE AND BENGALGRAM DHAL, Journal of Food Science and Technology, 31(4), 1994, pp. 293-297
EFFECT OF SORBIC ACID ON IRRADIATION-INDUCED SENSORY AND CHEMICAL-CHANGES IN SWEETENED ORANGE JUICE AND MANGO PULP
Authors: THAKUR BR ARYA SS
Citation: Br. Thakur et Ss. Arya, EFFECT OF SORBIC ACID ON IRRADIATION-INDUCED SENSORY AND CHEMICAL-CHANGES IN SWEETENED ORANGE JUICE AND MANGO PULP, International journal of food science & technology, 28(4), 1993, pp. 371-376
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