Items where Author is "Khatoon, N."

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Article

Khatoon, N. and Jamuna Prakash, (2007) Physico-chemical characteristics, cooking quality and sensory attributes of microwave cooked rice varieties. FOOD SCIENCE AND TECHNOLOGY RESEARCH, 13 (1). pp. 35-40.

Khatoon, N. and Jamuna Prakash, (2006) Nutritional quality of microwave and pressure cooked rice (Oryza sativa) varieties. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 12 (4). pp. 297-305.

Khatoon, N. and Jamuna Prakash, (2006) Nutrient retention in microwave cooked germinated legumes. FOOD CHEMISTRY, 97 (1). pp. 115-121.

Khatoon, N. and Jamuna Prakash, (2006) Nutritive value and sensory profile of microwave- and pressure-cooked decorticated legumes (dhals). Journal of Food Processing and Preservation, 30 (3). pp. 299-313. ISSN 1745-4549

Khatoon, N. and Jamuna Prakash, (2006) Nutritive value and sensory profile of microwave- and pressure-cooked decorticated legumes (dhals). JOURNAL OF FOOD PROCESSING AND PRESERVATION, 30 (3). pp. 299-313.

Khatoon, N. and Jamuna Prakash, (2004) Nutritional quality of microwave-cooked and pressure-cooked legumes. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 55 (6). pp. 441-448.

Aparna, K. and Khatoon, N. and Jamuna Prakash, (2000) Cooking quality and in vitro digestibility of legumes cooked in different media. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 37 (2). pp. 169-173.

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