AAAAAA
Results:
1-11
|
Results: 11
Authors:
MALLESHI NG
KLOPFENSTEIN CE
Citation: Ng. Malleshi et Ce. Klopfenstein, NUTRIENT COMPOSITION, AMINO-ACID AND VITAMIN CONTENTS OF MALTED SORGHUM, PEARL-MILLET, FINGER MILLET AND THEIR ROOTLETS, International journal of food sciences and nutrition, 49(6), 1998, pp. 415-422
Authors:
MALLESHI NG
KLOPFENSTEIN CF
Citation: Ng. Malleshi et Cf. Klopfenstein, NUTRIENT COMPOSITION AND AMINO-ACID CONTENTS OF MALTED SORGHUM, PEARL-MILLET AND FINGER MILLET AND THEIR MILLING FRACTIONS, Journal of Food Science and Technology, 35(3), 1998, pp. 247-249
Authors:
SUMATHI A
VISHWANATHA S
MALLESHI NG
RAO SV
Citation: A. Sumathi et al., GLYCEMIC RESPONSE TO MALTED, POPPED AND ROLLER DRIED WHEAT-LEGUME BASED FOODS IN NORMAL SUBJECTS, International journal of food sciences and nutrition, 48(2), 1997, pp. 103-107
Authors:
SUHASINI AW
MURALIKRISHNA G
MALLESHI NG
Citation: Aw. Suhasini et al., FREE SUGARS AND NONSTARCH POLYSACCHARIDE CONTENTS OF GOOD AND POOR MALTING VARIETIES OF WHEAT AND THEIR MALTS, Food chemistry, 60(4), 1997, pp. 537-540
Authors:
MALLESHI NG
HADIMANI NA
CHINNASWAMY R
KLOPFENSTEIN CF
Citation: Ng. Malleshi et al., PHYSICAL AND NUTRITIONAL QUALITIES OF EXTRUDED WEANING FOODS CONTAINING SORGHUM, PEARL-MILLET, OR FINGER MILLET BLENDED WITH MUNG BEANS ANDNONFAT DRIED MILK, Plant foods for human nutrition, 49(3), 1996, pp. 181-189
Authors:
MALLESHI NG
KLOPFENSTEIN CF
Citation: Ng. Malleshi et Cf. Klopfenstein, PROXIMATE COMPOSITION, AMINO-ACID AND VITAMIN CONTENTS OF MALTED CHICKPEA, MUNGBEAN AND THEIR SEED COATS, Journal of Food Science and Technology, 33(6), 1996, pp. 479-482
Authors:
SUMATHI A
MALLESHI NG
RAO SV
Citation: A. Sumathi et al., ELABORATION OF AMYLASE ACTIVITY AND CHANGES IN PASTE VISCOSITY OF SOME COMMON INDIAN LEGUMES DURING GERMINATION, Plant foods for human nutrition, 47(4), 1995, pp. 341-347
Authors:
SUMATHI A
VISHWANATHA S
MALLESHI NG
RAO SV
Citation: A. Sumathi et al., EFFECT OF PROCESSING DIFFERENCES IN CARBOHYDRATES OF CEREAL LEGUME BLENDS ON BLOOD-GLUCOSE RESPONSES IN AN INDIVIDUAL WITH IMPAIRED GLUCOSE-TOLERANCE, Journal of Food Science and Technology, 32(5), 1995, pp. 413-415
Authors:
HADIMANI NA
ALI SZ
MALLESHI NG
Citation: Na. Hadimani et al., PHYSICOCHEMICAL COMPOSITION AND PROCESSING CHARACTERISTICS OF PEARL-MILLET VARIETIES, Journal of Food Science and Technology, 32(3), 1995, pp. 193-198
Authors:
SUHASINI AW
MALLESHI NG
Citation: Aw. Suhasini et Ng. Malleshi, INFLUENCE OF MALTING CONDITIONS ON AMYLASE ACTIVITY, PHYSICAL CHARACTERISTICS AND NUTRIENT COMPOSITION OF WHEAT MALT, Journal of Food Science and Technology, 32(2), 1995, pp. 98-103
Authors:
SUHASINI AW
MALLESHI NG
Citation: Aw. Suhasini et Ng. Malleshi, STUDIES ON PREPARATION, POPPING AND FUNCTIONAL-PROPERTIES OF BULGUR WHEAT, Die Nahrung, 38(6), 1994, pp. 568-577
Risultati:
1-11
|