Authors: Indrani, D Rao, GV

Citation: D. Indrani et Gv. Rao, Optimization of the quality of South Indian parotta by modelling the ingredient composition using the response surface methodology, INT J FOOD, 36(2), 2001, pp. 189-197

Authors: Indrani, D Rao, SJ Sankar, KU Rao, GV

Citation: D. Indrani et al., Changes in the physical-chemical and organoleptic characteristics of parotta during storage, FOOD RES IN, 33(5), 2000, pp. 323-329

Authors: Indrani, D Rao, GV

Citation: D. Indrani et Gv. Rao, Effect of chemical composition of wheat flour and functional properties ofdough on the quality of south Indian parotta, FOOD RES IN, 33(10), 2000, pp. 875-881