Search Results - "Vatsala, C. N."

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  1. 1
    Optimization of ingredients and process conditions for the preparation of puri using response surface methodology

    Optimization of ingredients and process conditions for the preparation of puri using response surface methodology by Vatsala, C. N., Saxena, C. Dharmesh, Rao, P. Haridas

    “…Summary Models capable of predicting the product quality of puri have been developed using response surface methodology (RSM) and used to determine the optimum…”
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  2. 2
    Changes in protein characteristics during the processing of wheat into flakes

    Changes in protein characteristics during the processing of wheat into flakes by PRASADA RAO, U. J. S, VATSALA, C. N, HARIDAS RAO, P

    Published in European food research & technology (01-10-2002)
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  3. 3
    Rapid determination of dry gluten by microwave

    Rapid determination of dry gluten by microwave by Vatsala, C.N. (Central Food Technological Research Institute, Mysore, India), Rao, P.H

    Published in Cereal chemistry (01-11-1994)
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