Items where Author is "Shyamala, B. N."

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Number of items: 7.

Article

Shyamala, B. N. and Jamuna Prakash, (2016) Chemical composition and bioactivity of pomace from selected fruits. International Journal of Fruit Science , 16 (4). pp. 423-443. ISSN 1553-8621

Faiza, S. and Shyamala, B. N. and Oghbaei, Morteza and Prakash, J. (2015) Formulation of nutritious premixes based on natural ingredients and evaluating their efficacy for value addition. International Food Research Journal, 22 (2). pp. 546-555. ISSN 2231-7546

Faiza, S. and Shyamala, B. N. and Oghbaei, Morteza and Jamuna Prakash, (2013) Nutritional and sensory quality of 'Chapathis' improved with nutritious premixes based on nutrient-dense ingredients. AFS, Advances in Food Sciences, 35 (3, Cop). pp. 110-116.

Naidu, Madeneni Madhava and Sujith Kumar, P. V. and Shyamala, B. N. and Sulochanamma, Guruguntla and Maya Prakash, and Thakur, M. S. (2012) Enzyme-Assisted Process for Production of Superior Quality Vanilla Extracts from Green Vanilla Pods Using Tea Leaf Enzymes. FOOD AND BIOPROCESS TECHNOLOGY, 5 (2). pp. 527-532.

Rashmi, H. A. and Oghbaei, Morteza and Shyamala, B. N. and Jamuna Prakash, (2011) Influence of Water Activity on Physico-Chemical Properties of Proteins from Selected Oilseed Flours. FOOD SCIENCE AND TECHNOLOGY RESEARCH, 17 (3). pp. 257-266.

Shyamala, B. N. and Jamuna Prakash, (2010) Nutritional Content and Antioxidant Properties of Pulp Waste from Daucus carota and Beta vulgaris. Malaysian journal of nutrition, 16 (3, Cop). pp. 397-408. ISSN 1394-035X

Shyamala, B. N. and Gupta, S. and Jyothi Lakshmi, A. and Prakash, J. (2005) Leafy vegetable extracts - antioxidant activity and effect on storage stability of heated oils. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 6 (2). pp. 239-245.

This list was generated on Sat Sep 23 18:13:23 2017 IST.