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Pamidighantam Prabhakara Rao
19  results:
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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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