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Results: 1-25/26
Authors:
ANNAPURE US
SINGHAL RS
KULKARNI PR
Citation: Us. Annapure et al., LOW-FAT FRIED SNACKS FROM JUDICIOUS BLENDING OF CEREALS AND LEGUMES, International journal of food sciences and nutrition, 49(4), 1998, pp. 309-314
Authors:
CHATTOPADHYAYA S
SINGHAL RS
KULKARNI PR
Citation: S. Chattopadhyaya et al., OXIDIZED STARCH AS GUM-ARABIC SUBSTITUTE FOR ENCAPSULATION OF FLAVORS, Carbohydrate polymers, 37(2), 1998, pp. 143-144
Authors:
ANNAPURE US
SINGHAL RS
KULKARNI PR
Citation: Us. Annapure et al., STUDIES ON DEEP-FAT FRIED SNACKS FROM SOME CEREALS AND LEGUMES, Journal of the Science of Food and Agriculture, 76(3), 1998, pp. 377-382
Authors:
ANNAPURE US
MICHAEL M
SINGHAL RS
KULKARNI PR
Citation: Us. Annapure et al., LOW-FAT PAPADAMS FROM BLACK GRAM-TAPIOCA BLENDS, International journal of food sciences and nutrition, 48(4), 1997, pp. 261-263
Authors:
AHAMED NT
SINGHAL RS
KULKARNI PR
PAL M
Citation: Nt. Ahamed et al., DEEP FAT-FRIED SNACKS FROM BLENDS OF SOYA FLOUR AND CORN, AMARANTH AND CHENOPODIUM STARCHES, Food chemistry, 58(4), 1997, pp. 313-317
Authors:
CHATTOPADHYAY S
SINGHAL RS
KULKARNI PR
Citation: S. Chattopadhyay et al., OPTIMIZATION OF CONDITIONS OF SYNTHESIS OF OXIDIZED STARCH FROM CORN AND AMARANTH FOR USE IN FILM-FORMING APPLICATIONS, Carbohydrate polymers, 34(4), 1997, pp. 203-212
Authors:
BARAI BK
SINGHAL RS
KULKARNI PR
Citation: Bk. Barai et al., OPTIMIZATION OF A PROCESS FOR PREPARING CARBOXYMETHYL CELLULOSE FROM WATER HYACINTH (EICHORNIA CRASSIPES), Carbohydrate polymers, 32(3-4), 1997, pp. 229-231
Authors:
CHATTOPADHYAY S
SINGHAL RS
KULKARNI PR
SONI PL
Citation: S. Chattopadhyay et al., MICROENCAPSULATION OF VANILLIN USING ACACIA-NILOTICA GUM, Journal of Scientific & Industrial Research, 56(2), 1997, pp. 109-110
Authors:
SHARMA HK
SINGHAL RS
KULKARNI PR
GHOLAP AS
Citation: Hk. Sharma et al., STUDIES ON DEEP FAT FRYING USING BLENDED OILS AND POTATO-CHIPS, Journal of food lipids, 3(3), 1996, pp. 155-159
Authors:
SUDHAKAR V
SINGHAL RS
KULKARNI PR
Citation: V. Sudhakar et al., STARCH-GUM INTERACTIONS - NUTRITIONAL AND TECHNOLOGICAL IMPLICATIONS, International journal of food sciences and nutrition, 47(2), 1996, pp. 117-129
Authors:
SUDHAKAR V
SINGHAL RS
KULKARNI PR
Citation: V. Sudhakar et al., STARCH-GALACTOMANNAN INTERACTIONS - FUNCTIONALITY AND RHEOLOGICAL ASPECTS, Food chemistry, 55(3), 1996, pp. 259-264
Authors:
SUDHAKAR V
SINGHAL RS
KULKARNI PR
Citation: V. Sudhakar et al., EFFECT OF SALTS ON INTERACTIONS OF STARCH WITH GUAR GUM, Food hydrocolloids, 10(3), 1996, pp. 329-334
Authors:
TELI MD
SHANBAG V
KULKARNI PR
SINGHAL RS
Citation: Md. Teli et al., AMARANTHUS PANICULATES (RAJGEERA) STARCH AS A THICKENER IN THE PRINTING OF TEXTILES, Carbohydrate polymers, 31(3), 1996, pp. 119-122
Authors:
AHAMED NT
SINGHAL RS
KULKARNI PR
KALE DD
PAL M
Citation: Nt. Ahamed et al., STUDIES ON CHENOPODIUM-QUINOA AND AMARANTHUS-PANICULATAS STARCH AS BIODEGRADABLE FILLERS IN LDPE FILMS, Carbohydrate polymers, 31(3), 1996, pp. 157-160
Authors:
BHATTACHARYYA D
SINGHAL RS
KULKARNI PR
Citation: D. Bhattacharyya et al., CARBOXYMETHYL STARCH - AN EXTRUSION AID, Carbohydrate polymers, 31(1-2), 1996, pp. 79-82
Authors:
AHAMED NT
SINGHAL RS
KULKARNI PR
PAL R
Citation: Nt. Ahamed et al., PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF CHENOPODIUM-QUINOA STARCH, Carbohydrate polymers, 31(1-2), 1996, pp. 99-103
Authors:
PRIYA R
SINGHAL RS
KULKARNI PR
Citation: R. Priya et al., CARBOXYMETHYLCELLULOSE AND HYDROXYPROPYLMETHYLCELLULOSE AS ADDITIVES IN REDUCTION OF OIL CONTENT IN BATTER BASED DEEP-FAT FRIED BOONDIS, Carbohydrate polymers, 29(4), 1996, pp. 333-335
Authors:
BHATTACHARYYA D
CHHAYA PN
SINGHAL RS
KULKARNI PR
Citation: D. Bhattacharyya et al., STUDIES ON REDUCTION IN OIL CONTENT IN DEEP-FAT FRIED LEGUME BASED SNACK USING CARBOXYMETHYL STARCH (CMS), Fett, 97(11), 1995, pp. 432-434
Authors:
SUDHAKAR V
SINGHAL RS
KULKARNI PR
Citation: V. Sudhakar et al., STUDIES ON STARCH-HYDROCOLLOID INTERACTIONS - EFFECT OF SALTS, Food chemistry, 53(4), 1995, pp. 405-408
Authors:
SUDHAKAR V
SINGHAL RS
KULKARNI PR
Citation: V. Sudhakar et al., EFFECT OF SUCROSE ON STARCH HYDROCOLLOID INTERACTIONS, Food chemistry, 52(3), 1995, pp. 281-284
Authors:
BHATTACHARYYA D
SINGHAL RS
KULKARNI PR
Citation: D. Bhattacharyya et al., A COMPARATIVE ACCOUNT OF CONDITIONS FOR SYNTHESIS OF SODIUM CARBOXYMETHYL STARCH FROM CORN AND AMARANTH STARCH, Carbohydrate polymers, 27(4), 1995, pp. 247-253
Authors:
BHATTACHARYYA D
SINGHAL RS
KULKARNI PR
Citation: D. Bhattacharyya et al., PHYSICOCHEMICAL PROPERTIES OF CARBOXYMETHYL STARCH PREPARED FROM CORNAND WAXY AMARANTH STARCH, Carbohydrate polymers, 27(3), 1995, pp. 167-169
Authors:
SHETTY RS
SINGHAL RS
KULKARNI PR
Citation: Rs. Shetty et al., ANTIMICROBIAL PROPERTIES OF CUMIN, World journal of microbiology & biotechnology, 10(2), 1994, pp. 232-233
Authors:
SAMANT SK
SINGHAL RS
KULKARNI PR
REGE DV
Citation: Sk. Samant et al., PROTEIN-POLYSACCHARIDE INTERACTIONS - A NEW APPROACH IN FOOD FORMULATIONS, International journal of food science & technology, 28(6), 1993, pp. 547-562
Authors:
MATHEWS S
SINGHAL RS
KULKARNI PR
Citation: S. Mathews et al., OCIMUM-BASILICUM - A NEW NONCONVENTIONAL SOURCE OF FIBER, Food chemistry, 47(4), 1993, pp. 399-401