Optical, dielectric and mechanical properties of silver nanoparticle embedded calcium phosphate glass von Rao, G. Venkateswara, Shashikala, H.D.

Volltext

Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta von Sakhare, Suresh D., Inamdar, Aashitosh A., Soumya, C., Indrani, D., Rao, G. Venkateswara

Volltext

Optical and mechanical properties of calcium phosphate glasses von Venkateswara Rao, G., Shashikala, H. D.

Volltext

Large amplitude vibration analysis of composite beams: Simple closed-form solutions von Gunda, Jagadish Babu, Gupta, R.K., Ranga Janardhan, G., Venkateswara Rao, G.

Volltext

Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum) von Rajiv, Jyotsna, Indrani, Dasappa, Prabhasankar, Pichan, Rao, G. Venkateswara

Volltext

MULTIGRAIN BREAD - ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS von INDRANI, D, SOUMYA, C, RAJIV, JYOTSNA, VENKATESWARA RAO, G

Volltext

Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits von Shimray, Crassina A., Gupta, Sheetal, Venkateswara Rao, G.

Volltext

Post-buckling analysis of composite beams: Simple and accurate closed-form expressions von Gupta, R.K., Gunda, Jagadish Babu, Ranga Janardhan, G., Venkateswara Rao, G.

Volltext

EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH FINGER MILLET FLOUR (ELEUSINE CORCANA) ON THE BATTER MICROSCOPY, RHEOLOGY AND QUALITY CHARACTERISTICS OF MUFFINS von RAJIV, JYOTSNA, SOUMYA, C., INDRANI, D., VENKATESWARA RAO, G.

Volltext

Thermal post-buckling of slender composite and FGM columns through a simple and novel FE formulation von Venkateswara Rao, G, Anandrao, K Sanjay, Gupta, R K

Volltext

Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread von Indrani, D., Swetha, P., Soumya, C., Rajiv, Jyotsna, Venkateswara Rao, G.

Volltext

EFFECT OF DIFFERENTLY TREATED WHEAT BRAN ON RHEOLOGY, MICROSTRUCTURE AND QUALITY CHARACTERISTICS OF SOFT DOUGH BISCUITS von NANDEESH, K., JYOTSNA, R., VENKATESWARA RAO, G.

Volltext

INFLUENCE OF GREEN GRAM FLOUR (PHASEOLUS AUREUS) ON THE RHEOLOGY, MICROSTRUCTURE AND QUALITY OF COOKIES von RAJIV, JYOTSNA, LOBO, SWETHA, JYOTHI LAKSHMI, A., VENKATESWARA RAO, G.

Volltext

Anaesthesia for patient with chronic obstructive pulmonary disease von Duggappa, Devika Rani, Rao, G Venkateswara, Kannan, Sudheesh

Volltext

Management of patients who refuse blood transfusion von Chand, N Kiran, Subramanya, H Bala, Rao, G Venkateswara

Volltext

Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leaves von Sudha, M. L., Rajeswari, G., Venkateswara Rao, G.

Volltext

Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta von Rajiv, Jyotsna, Milind, Inamdar, Aashitosh A., Sakhare, Suresh, Venkateswara Rao, G.

Volltext

Rheological characteristics of wheat flour dough as influenced by ingredients of parotta von Indrani, D., Venkateswara Rao, G.

Volltext

Physicochemical and microstructure analysis of flour mill streams and milled products von Sakhare, Suresh D., Inamdar, Aashitosh A., Indrani, D., Madhu Kiran, M. H., Venkateswara Rao, G.

Volltext

Scanning Electron Microscopy, Rheological Characteristics, and Bread-Baking Performance of Wheat-Flour Dough as Affected by Enzymes von INDRANI, D., PRABHASANKAR, P., RAJIV, J., RAO, G. VENKATESWARA

Volltext