E-LIB Suche - Ergebnisse für: Chakkaravarthi, A.

1

Effect of microencapsulation on physical properties of powd..:

Areekal, Neha Naijo ; Chakkaravarthi, A. ; Debnath, Sukumar
Journal of Food Science and Technology. , 2024

Link: https://doi.org/10.1007/..

2

Integrated membrane process for pretreating and desolventiz..:

Subramanian, R. ; Muthuganesan, N. ; Venu, S....
Journal of Membrane Science. 704 (2024) - p. 122808 , 2024

Link: https://doi.org/10.1016/..

3

Frying of the Dispersion Droplets with Varying Contents of ..:

Shanthilal, J. ; Babylatha, R. ; Navya, M.C...
Journal of Food Science. 83 (2018) 3 - p. 648-660 , 2018

Link: https://doi.org/10.1111/..

4

Emerging technique for healthier frying for production of r..:

Juvvi, Praneeth ; Chakkaravarthi, A. ; Debnath, Sukumar
Journal of Food Science and Technology. 53 (2016) 9 - p. 3502-3511 , 2016

Link: https://doi.org/10.1007/..

5

Imaging and image analysis of freeze-dried cellular solids ..:

Tiwari (Sharma), Shipra ; Chakkaravarthi, A. ; Bhattacharya, Suvendu
Journal of Food Engineering. 165 (2015) - p. 60-65 , 2015

Link: https://doi.org/10.1016/..

6

Jilebi 3: Effect of frying conditions on physical character..:

Chakkaravarthi, A. ; Nagaprabha, P. ; Kumar, H. N. Punil..
Journal of Food Science and Technology. 51 (2011) 5 - p. 865-874 , 2011

Link: https://doi.org/10.1007/..

7

Jilebi 2: Flowability, pourability and pH of batter as affe..:

Chakkaravarthi, A. ; Kumar, H. N. Punil ; Bhattacharya, Suvendu
Journal of Food Science and Technology. 50 (2011) 2 - p. 293-300 , 2011

Link: https://doi.org/10.1007/..

8

Grinding characteristics and batter quality of rice in diff..:

Sharma, Pankaj ; Chakkaravarthi, A. ; Singh, Vasudeva.
Journal of Food Engineering. 88 (2008) 4 - p. 499-506 , 2008

Link: https://doi.org/10.1016/..

9

Kinetics of cooking unsoaked and presoaked rice:

Chakkaravarthi, A. ; Lakshmi, S. ; Subramanian, R..
Journal of Food Engineering. 84 (2008) 2 - p. 181-186 , 2008

Link: https://doi.org/10.1016/..

10

Energy consumption in microwave cooking of rice and its com..:

Lakshmi, S. ; Chakkaravarthi, A. ; Subramanian, R..
Journal of Food Engineering. 78 (2007) 2 - p. 715-722 , 2007

Link: https://doi.org/10.1016/..

11

Energy conservation in domestic rice cooking:

Das, Tribeni ; Subramanian, R. ; Chakkaravarthi, A....
Journal of Food Engineering. 75 (2006) 2 - p. 156-166 , 2006

Link: https://doi.org/10.1016/..

12

Acoustic field-assisted osmotic membrane distillation:

Narayan, A.V. ; Nagaraj, Naveen ; Hebbar, H.Umesh...
Desalination. 147 (2002) 1-3 - p. 149-156 , 2002

Link: https://doi.org/10.1016/..

13

Microwave drying and grinding characteristics of gum karaya..:

Walde, S.G. ; Balaswamy, K. ; Shivaswamy, R...
Journal of Food Engineering. 31 (1997) 3 - p. 305-313 , 1997

Link: https://doi.org/10.1016/..

14

Grinding characteristics of carrots (Daucus carota L.):

Chakkaravarthi, A. ; Math, R.G. ; Walde, S.G..
Journal of Food Engineering. 20 (1993) 4 - p. 381-389 , 1993

Link: https://doi.org/10.1016/..

15

A multi-centric, single-blinded, randomized, parallel-group..:

Thiruvenkatachari, Badri ; Bonanthaya, Krishnamurthy ; Kuijpers Jagtman, Anne Marie...
Trials. 25 (2024) 1 - p. , 2024

Link: https://doi.org/10.1186/..