Authors: MANOHAR RS MANOHAR B RAO PH

Citation: Rs. Manohar et al., RHEOLOGICAL CHARACTERIZATION OF WHEAT PORRIDGE (COOKED DALIA), A SEMILIQUID BREAKFAST FOOD, Journal of cereal science, 27(1), 1998, pp. 103-108

Authors: MURTHY KV MANOHAR RS RAO PH

Citation: Kv. Murthy et al., FACTORS AFFECTING SHEETING CHARACTERISTICS OF CHAPATI DOUGH USING PNEUMATIC PRESSURE EXTRUSION, Journal of Food Science and Technology, 35(2), 1998, pp. 122-127

Authors: MANOHAR RS RAO PH

Citation: Rs. Manohar et Ph. Rao, EFFECT OF MIXING PERIOD AND ADDITIVES ON THE RHEOLOGICAL CHARACTERISTICS OF DOUGH AND QUALITY OF BISCUITS, Journal of cereal science, 25(2), 1997, pp. 197-206

Authors: MANOHAR RS RAO PH

Citation: Rs. Manohar et Ph. Rao, EFFECT OF SUGARS ON THE RHEOLOGICAL CHARACTERISTICS OF BISCUIT DOUGH AND QUALITY OF BISCUITS, Journal of the Science of Food and Agriculture, 75(3), 1997, pp. 383-390

Authors: RAGHAVAN CV MANOHAR RS RAO PH

Citation: Cv. Raghavan et al., EFFECT OF KEY FACTORS ON MECHANICAL SHEETING CHARACTERISTICS OF CHAPATI DOUGH MADE FROM WHOLE WHEAT-FLOUR AND RESULTANT ATTA, Journal of Food Science and Technology, 31(3), 1994, pp. 202-206