Distribution of Enzymes in Wheat Flour Mill Streams von Rani, K.U., Prasada Rao, U.J.S., Leelavathi, K., Haridas Rao, P.

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Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits von Sai Manohar, R, Haridas Rao, P

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Quality characteristics of wheat flour milled streams von Prabhasankar, P, Sudha, M.L, Haridas Rao, P

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Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives von Ravi, R, Sai Manohar, R, Haridas Rao, P

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

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Interrelationship between rheological characteristics of dough and quality of biscuits; use of elastic recovery of dough to predict biscuit quality von Sai Manohar, R, Haridas Rao, P

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Effects of water on the rheological characteristics of biscuit dough and quality of biscuits von Sai Manohar, R, Haridas Rao, P

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Effect of extraction rate of wheat flour on the quality of vermicelli von Vetrimani, R., Sudha, M.L., Haridas Rao, P.

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Effect of steaming on the rheological characteristics of wheat flour dough von Prakash, M, Haridas Rao, P

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Scanning Electron Microscopic Study of Dough and Chapati from Gluten-reconstituted Good and Poor Quality Flour von Srivastava, Alok K., Meyer, D., Haridas Rao, P., Seibel, W.

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Lipids in Wheat Flour Streams von Prabhasankar, P., Haridas Rao, P.

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

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Influence of additives on the rheological characteristics and baking quality of wheat flours von RAVI, R, SAIMANOHAR, R, HARIDASRAO, P

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Distribution of free lipids and their fractions in wheat flour milled streams von Prabhasankar, P, Vijaya Kumar, M, Lokesh, B.R, Haridas Rao, P

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Effect of Mixing Period and Additives on the Rheological Characteristics of Dough and Quality of Biscuits von Manohar, R.Sai, Rao, P.Haridas

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Effect of sugars on the rheological characteristics of biscuit dough and quality of biscuits von Manohar, R Sai, Rao, P Haridas

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Optimization of ingredients and process conditions for the preparation of tandoori roti using response surface methodology von Saxena, Dharmesh C., Rao, P. Haridas

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Rheological Characterization of Wheat Porridge (cookeddalia), a Semi-liquid Breakfast Food von Manohar, R.Sai, Manohar, B., Rao, P.Haridas

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Effect of blending of raw and steamed wheat flour on the rheological characteristics of dough von Prakash, M., Ravi, R., Rao, P. Haridas

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Microwave treatment of groundnut ( Arachis hypogaea): Extractability and quality of oil and its relation to lipase and lipoxygenase activity von Ramesh, M., Rao, P. Haridas, Ramadoss, Candadai S.

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