Items where Author is "Puttaraj, S. "

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Number of items: 16.

Article

Varnashree, B. S. and Sowmya G. Rao, and Puttaraj, S. (2008) Quality characteristics of ragi (Eleucine coracana) based Idli. Indian Journal of Nutrition and Dietetics, 45 (4, Cop). pp. 131-137. ISSN 0022-3174

Urooj, Asna and Rupashri, K. and Puttaraj, S. (2006) Glycaemic responses to finger millet based Indian preparations in non-insulin dependent diabetic and healthy subjects. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 43 (6). pp. 620-625.

Muthappa, S. M. and Puttaraj, S. and Prasad, N. Narayan and Urooj, Asna (2003) Nutritionally important carbohydrates in ready-to-eat processed foods. Journal of food science and technology, 40 (5). pp. 486-489. ISSN 0022-1155

Aarathi, A. and Asna Urooj, and Puttaraj, S. (2003) In vitro starch digestibility and nutritionally important starch fractions in cereals and their mixtures. STARCH-STARKE, 55 (2). pp. 94-99.

Sharavathy, M. K. and Urooj, Asna and Puttaraj, S. (2001) Nutritionally important starch fractions in cereal based Indian food preparations. FOOD CHEMISTRY, 75 (2). pp. 241-247.

Urooj, Asna and Puttaraj, S. (2000) Glycaemic responses to cereal-based Indian food preparations in patients with non-insulin-dependent diabetes mellitus and normal subjects. BRITISH JOURNAL OF NUTRITION, 83 (5). pp. 483-488.

Roopa, M. R. and Urooj, Asna and Puttaraj, S. (1998) Rate of in vitro starch hydrolysis and digestibility index of ragi-based preparations. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 35 (2). pp. 138-142. ISSN 0022-1155

Urooj, Asna and Vinutha, S. R. and Puttaraj, S. and Leelavathy, K. and Haridasa Rao, P. (1998) Effect of barley incorporation in bread on its quality and glycemic responses in diabetics. International Journal of Food Sciences and Nutrition, 49 (4). pp. 265-270. ISSN 0963-7486

Bharathi, B. S. and Urooj, Asna and Puttaraj, S. (1995) Formulation and preparation of cowpea (vigna catjung) papad. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 32 (2). pp. 147-149. ISSN 0022-1155

Hemalatha, C. S. and Urooj, Asna and Puttaraj, S. (1995) Utilization of cowpea flour (vigna catjung) in the preparation of sandige. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 32 (2). pp. 144-146. ISSN 0022-1155

Thakur, S. and Puttaraj, S. (1995) Effect of processing on the functional-properties of cowpea (vigna catjung) in a food system - wadian. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 32 (1). pp. 31-35. ISSN 0022-1155

Sunitha, S. V. and Urooj, Asna and Puttaraj, S. (1995) Bioavailability of iron in selected cereal based preparations - An in vitro study. NAHRUNG-FOOD, 39 (5-6). pp. 505-513. ISSN 0027-769X

Veena, A. and Urooj, Asna and Puttaraj, S. (1995) Effect of processing on the composition of dietary fiber and starch in some legumes. NAHRUNG-FOOD, 39 (2). pp. 132-138. ISSN 0027-769X

Urooj, Asna and Puttaraj, S. (1994) Effect of processing on starch digestibility in some legumes - an in-vitro study. NAHRUNG-FOOD, 38 (1). pp. 38-46. ISSN 0027-769X

Deepa, C. R. and Urooj, Asna and Puttaraj, S. (1992) Effect of addition of soy flour on the quality characteristics of blackgram (phaseolus-mungo l) papads. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 29 (6). pp. 385-387. ISSN 0022-1155

Bhagirathi, L. and Urooj, Asna and Puttaraj, S. (1992) Utilization of cowpea in the preparation of papad. JOURNAL OF FOOD QUALITY, 15 (5). pp. 349-355. ISSN 0146-9428

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