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Results:
1-7
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Results: 7
Authors:
SAIRAM RK
SHUKLA DS
SAXENA DC
Citation: Rk. Sairam et al., STRESS-INDUCED INJURY AND ANTIOXIDANT ENZYMES IN RELATION TO DROUGHT TOLERANCE IN WHEAT GENOTYPES, Biologia plantarum, 40(3), 1998, pp. 357-364
Authors:
SAXENA DC
RAO PH
Citation: Dc. Saxena et Ph. Rao, INFLUENCE OF GRINDING METHOD ON SOME PHYSICOCHEMICAL CHARACTERISTICS OF WHOLE WHEAT-FLOUR AND ITS SUITABILITY FOR THE PREPARATION OF TANDOORI ROTI, Sciences des aliments, 17(2), 1997, pp. 183-191
Authors:
SAXENA DC
RAO UJSP
RAO PH
Citation: Dc. Saxena et al., INDIAN WHEAT CULTIVARS - CORRELATION BETWEEN QUALITY OF GLUTEN PROTEINS, RHEOLOGICAL CHARACTERISTICS OF DOUGH AND TANDOORI ROTI QUALITY, Journal of the Science of Food and Agriculture, 74(2), 1997, pp. 265-272
Authors:
SAXENA DC
RAO PH
Citation: Dc. Saxena et Ph. Rao, OPTIMIZATION OF INGREDIENTS AND PROCESS CONDITIONS FOR THE PREPARATION OF TANDOORI ROTI USING RESPONSE-SURFACE METHODOLOGY, International journal of food science & technology, 31(4), 1996, pp. 345-351
EFFECT OF DIFFERENT BAKING MODES ON THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF TANDOORI ROTI
Authors:
SAXENA DC
RAO PH
Citation: Dc. Saxena et Ph. Rao, EFFECT OF DIFFERENT BAKING MODES ON THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF TANDOORI ROTI, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(3), 1996, pp. 262-267
Authors:
SAXENA DC
RAO PH
RAO KSMSR
Citation: Dc. Saxena et al., ANALYSIS OF MODES OF HEAT-TRANSFER IN TANDOOR OVEN, Journal of food engineering, 26(2), 1995, pp. 209-217
Authors:
SAXENA DC
RAO PH
Citation: Dc. Saxena et Ph. Rao, SURVEY OF THE QUALITY CHARACTERISTICS OF TANDOORI DOUGH AND TANDOORI-ROTI, Journal of Food Science and Technology, 32(1), 1995, pp. 74-76
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