Influence of source and quality on the color characteristics of annatto dyes and formulations von Satyanarayana, Akula, Rao, Pamidighantam Prabhakara, Rao, Dubasi Govardhana

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Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo rohita von Galla, Narsing Rao, Pamidighantam, Prabhakara Rao, Akula, Satyanarayana, Karakala, Balaswamy

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Physico-chemical, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and Lates calcarifer von Galla, Narsing Rao, Karakala, Balaswamy, Akula, Satyanarayana, Pamidighantam, Prabhakara Rao

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Preparation and storage stability of amla ( Phyllanthus emblica ) based instant pulihora mix - a South Indian traditional food condiment von Bojja, Usha Kiran, Galla, Narsing Rao, Guruguntla, Sulochanamma, Korra, Srinivasulu, Dasari, Madhusudhan Rao, Kripanand, Sathiya Mala, Pamidighantam, Prabhakara Rao

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Chemical, amino acid and fatty acid composition of Sterculia urens L. seed von Galla, Narsing Rao, Pamidighantam, Prabhakara Rao, Akula, Satyanarayana

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Studies on application of annatto (Bixa orellena L.) dye formulations in dairy products von Sathiya Mala, Kripanand, Prabhakara Rao, Pamidighantam, Prabhavathy, Manda Babu, Satyanarayana, Akula

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Characterisation of Seed Lipids from Bixa orellana and Trachyspermum copticum von Prabhakara Rao, Pamidighantam, Narsing Rao, Galla, Jyothirmayi, Tummala, Satyanarayana, Akula, Karuna, Mallampalli Sri Lakshmi, Prasad, Rachapudi Badari Narayana

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Preparation and storage stability of flaxseed chutney powder, a functional food adjunct von Rao, Pamidighantam Prabhakara, Rao, Galla Narsing, Mala, Kripanand Sathiya, Balaswamy, Karakala, Satyanarayana, Akula

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Studies on the effects of microwave drying and cabinet tray drying on the chemical composition of volatile oils of garlic powders von Rao, Pamidighantam Prabhakara, Nagender, Allani, Rao, Lingamallu Jaganmohan, Rao, Dubasi Govardhana

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Production of Low Calorie Ready-to-Serve Fruit Beverages Using a Natural Sweetener, Stevia (Stevia Rebaudiana L.) von Balaswamy, Karakala, Rao, Pamidighantam Prabhakara, Rao, Galla Narsing, Nagender, Allani, Satyanarayana, Akula

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Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.) von Galla, Narsing Rao, Pamidighantam, Prabhakara Rao, Karakala, Balaswamy, Gurusiddaiah, Math Rudrayya, Akula, Satyanarayana

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Influence of Supplementation of Vegetable Oil Blends on Omega-3 Fatty Acid Production in Mortierella alpina CFR-GV15 von Vadivelan, Ganesan, Venkateswaran, Govindarajulu, Rao, Pamidighantam Prabhakara

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Application of annatto dye formulation in bakery and extruded food products von Rao, Pamidighantam Prabhakara, Satyanarayana, Akula, Balaswamy, Karakala, Jyothirmayi, Tummala, Nagender, Allani, Rao, Dubasi Govardhana

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Application of annatto dye formulations in different fruit and vegetable products von Satyanarayana, Akula, Prabhakara Rao, Pamidighantam, Balaswamy, Karakala, Velu, Veeraputhiran, Rao, Dubasi Govardhana

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Application of annatto dye formulations in different fruit and vegetable products von Satyanarayana, Akula, Prabhakara Rao, Pamidighantam, Balaswamy, Karakala, Velu, Veeraputhiran, Rao, Dubasi Govardhana

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