Search Results - "Swaminathan, Indhurathna"
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Optimization of infrared heating conditions of sorghum flour using central composite design
Published in Food science and biotechnology (01-10-2015)“…Storage stability parameters like free fatty acid (FFA) content and lipase activity were evaluated for infrared heated sorghum flour. Infrared heating…”
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Journal Article -
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Protein‐rich instant rice beverage mix and its quality attributes
Published in Journal of food processing and preservation (01-06-2018)“…Protein‐rich instant beverage mix was developed from bio‐processed rice as grain source, along with other ingredients and its quality attributes were studied…”
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Journal Article