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Pamidighantam Prabhakara Rao
19
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Online (19)
Mediatypes
Articles (Online) (12)
OpenAccess-fulltext (7)
Sorted by: Relevance
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1
Nutritional, textural and sensory quality of biscuits suppl..:
Galla, Narsing Rao
;
Pamidighantam, Prabhakara Rao
;
Karakala, Balaswamy
..
International Journal of Gastronomy and Food Science. 7 (2017) - p. 20-26 , 2017
Link:
https://doi.org/10.1016/..
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2
Chemical, amino acid and fatty acid composition of Sterculi..:
Galla, Narsing Rao
;
Pamidighantam, Prabhakara Rao
;
Akula, Satyanarayana
Food Hydrocolloids. 28 (2012) 2 - p. 320-324 , 2012
Link:
https://doi.org/10.1016/..
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3
Functional properties and in vitro antioxidant activity of ..:
Galla, Narsing Rao
;
Pamidighantam, Prabhakara Rao
;
Akula, Satyanarayana
.
Food Chemistry. 135 (2012) 3 - p. 1479-1484 , 2012
Link:
https://doi.org/10.1016/..
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4
Physico-chemical, amino acid composition, functional and an..:
Galla, Narsing Rao
;
Karakala, Balaswamy
;
Akula, Satyanarayana
.
Food Chemistry. 132 (2012) 3 - p. 1171-1176 , 2012
Link:
https://doi.org/10.1016/..
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5
Influence of Supplementation of Vegetable Oil Blends on Ome..:
Vadivelan, Ganesan
;
Rao, Pamidighantam Prabhakara
;
Venkateswaran, Govindarajulu
BioMed Research International. 2017 (2017) - p. 1-8 , 2017
Link:
https://doi.org/10.1155/..
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6
Characterisation of Seed Lipids from Bixa orellana and Trac..:
Prabhakara Rao, Pamidighantam
;
Narsing Rao, Galla
;
Jyothirmayi, Tummala
...
Journal of the American Oil Chemists' Society. 92 (2015) 10 - p. 1483-1490 , 2015
Link:
https://doi.org/10.1007/..
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7
Studies on application of annatto (Bixa orellena L.) dye fo..:
Sathiya Mala, Kripanand
;
Prabhakara Rao, Pamidighantam
;
Prabhavathy, Manda Babu
.
Journal of Food Science and Technology. 52 (2013) 2 - p. 912-919 , 2013
Link:
https://doi.org/10.1007/..
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8
Preparation and storage stability of flaxseed chutney powde..:
Rao, Pamidighantam Prabhakara
;
Rao, Galla Narsing
;
Mala, Kripanand Sathiya
..
Journal of Food Science and Technology. 50 (2011) 1 - p. 129-134 , 2011
Link:
https://doi.org/10.1007/..
?
9
Influence of source and quality on the color characteristic..:
Satyanarayana, Akula
;
Rao, Pamidighantam Prabhakara
;
Rao, Dubasi Govardhana
LWT - Food Science and Technology. 43 (2010) 9 - p. 1456-1460 , 2010
Link:
https://doi.org/10.1016/..
?
10
Studies on the effects of microwave drying and cabinet tray..:
Rao, Pamidighantam Prabhakara
;
Nagender, Allani
;
Rao, Lingamallu Jaganmohan
.
European Food Research and Technology. 224 (2006) 6 - p. 791-795 , 2006
Link:
https://doi.org/10.1007/..
?
11
Preparation and storage stability of amla (Phyllanthus embl..:
Pamidighantam, Prabhakara Rao
;
Bojja, Usha Kiran
;
Galla, Narsing Rao
...
info:eu-repo/semantics/altIdentifier/doi/10.17508/CJFST.2023.15.1.03. , 2023
Link:
https://hrcak.srce.hr/30..
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12
Studies on development of instant pumpkin soup tablets and ..:
Kurian, Anjali E
;
Pamidighantam, Prabhakara Rao
;
Allani, Nagender
..
http://op.niscair.res.in/index.php/IJTK/article/view/26695. , 2021
Link:
http://op.niscair.res.in..
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13
Chemical Characterisation, Organic Acids by HPLC, Fatty Aci..:
Pamidighantam, Prabhakara Rao
https://jurnal.ugm.ac.id/jfps/article/view/42724/24834. , 2020
Link:
https://jurnal.ugm.ac.id..
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14
Influence of Supplementation of Vegetable Oil Blends on Ome..:
Ganesan Vadivelan
;
Pamidighantam Prabhakara Rao
;
Govindarajulu Venkateswaran
http://dx.doi.org/10.1155/2017/1432970. , 2017
Link:
https://doi.org/10.1155/..
?
15
Physico-chemical Amino acid composition, fatty acid profile..:
Pamidighantam, Prabhakara Rao
;
Galla, Narsing Rao
;
Guruguntla, Sulochanamma
.
https://jurnal.ugm.ac.id/jfps/article/view/7391/5915. , 2015
Link:
https://jurnal.ugm.ac.id..
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