Evaluation of diosgenin content from eleven different Indian varieties of fenugreek and fenugreek leaf powder fortified bread von Paramesha, Mahadevappa, Priyanka, Nagbhushan, Crassina, Kasar, Shetty, Nandini Prasad

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Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition von Kasar, Crassina, Thanushree, M. P., Gupta, Stuti, Inamdar, Aashitosh A.

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Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers von Thanushree, M.P., Sudha, M.L., Martin, Asha, Vanitha, T., Kasar, Crassina

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Rheological characteristics of wheat flour fortified with Musaceae flours and physicochemical properties of layered flat-bread (Parotta) von Kumar, K. Ashwath, Kasar, Crassina, Vijayanand, P., Prabhasankar, P.

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Influence of water chestnut (Trapa natans) on chemical, rheological, sensory and nutritional characteristics of muffins von Krishnaiya, Ramya, Kasar, Crassina, Gupta, Sheetal

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