Items where Author is "Gowri, B. S."

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Number of items: 8.

Article

Sheetal Gupta, and Gowri, B. S. and Jyothi Lakshmi, A. and Jamuna Prakash, (2013) Retention of nutrients in green leafy vegetables on dehydration. Journal of Food Science and Technology, 50 (5). pp. 918-925. ISSN 0022-1155

Sheetal Gupta, and Gowri, B. S. and Jyothi Lakshmi, A. and Jamuna Prakash, (2013) Retention of nutrients in green leafy vegetables on dehydration. Journal of Food Science and Technology, 50 (5). pp. 918-925.

Gowri, B. S. and Khyrunnisa Begum, and Saraswathi, G. and Jamuna Prakash, (2008) Effect of additives on fat uptake and sensory quality of deep fried foods. Nutrition & Food Science, 38 (3). pp. 222-228. ISSN 0034-6659

Mahesh, P. and Gowri, B. S. and Jamuna Prakash, (2007) Utilising natural emulsifiers for formulation of low-fat traditional Indian gravy mixes. Journal of Foodservice, 18 (2). pp. 80-85.

Leena Sebastian, and Gowri, B. S. and Jamuna Prakash, (2005) Quality characteristics of ragi (eleusine coracana)-incorporated “chakli”– an indian deep-fried product. Journal of Food Processing and Preservation, 29 (5-6). pp. 319-330. ISSN 1745-4549

Sebastian, L. and Gowri, B. S. and Jamuna Prakash, (2005) Quality characteristics of Ragi (Eleusine coracana)-incorporated ``chakli'' - An Indian deep-fried product. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 29 (5-6). pp. 319-330.

Gowri, B. S. and Kalpana Platel, and Jamuna Prakash, and Srinivasan, K. (2002) Influence of amla fruits (Emblica officinalis) on the bio-availability of iron from staple cereals and pulses. Nutrition Research (New York, NY, United States), 21 (12, Co). pp. 1483-1492. ISSN 0271-5317

Gowri, B. S. and Kalpana Platel, and Jamuna Prakash, and Srinivasan, K. (2001) Influence of amla fruits (Emblica officinalis) on the bioavailability of iron from staple cereals and pulses. NUTRITION RESEARCH, 21 (12). pp. 1483-1492.

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