Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/8036
Title: <b>Food</b>
Issue Date: Dec-2006
Publisher: CSIR
Abstract: <smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="State"><smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="City"><smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 443 Parvathi S and Kumar VSF, Value added products from rice bean, <i>Vigna umbellata, J Food Sci Technol</i>, 2006, 43(2), 190-193 <br><br> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 443 Rehman Zia-ur and Salariya AM, Effect of synthetic antioxidants on storage stability of Khoa – a semi-solid concentrated milk product, <i style="">Food Chem</i>, 2006, 96 (1), 122-125 <br><br> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 444 Deshpande Sumedha, Dubey Kalpana and Jha Krishna, Soy based vegetarian <i style="">kabab</i> and its quality evaluation, <i>J Food Sci Technol</i>, 2006, 43(2), 151-153 <br><br> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 444 Gupta HO and Singh NN, Preparation of wheat and quality protein maize based biscuits and their storage, protein quality and sensory evaluation, <i>J Food Sci Technol</i>, 2005, 42(1), 43-46 <br><br> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 445 Zia-Ur-Rehman, Storage effects on nutritional quality of commonly consumed cereals, <i style="">Food Chem</i>, 2006, 95 (1), 53-57 <br><br> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 445-446 Martínez-Villaluenga C, Frías J and Vidal-Valverde C, Functional lupin seeds (<i>Lupinus albus</i> L. and <i>Lupinus luteus</i> L.) after extraction of α-galactosides, <i style="">Food Chem</i>, 2006, 98 (2), 291-299 <br><br> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 446 Yalegama LLWC and Chavan JK, Preparation of dietary fibre from coconut kernel, <i>J Food Sci Technol</i>, 2006, 43(5), 491-492 <br><br> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 446-447 Ragaee Sanaa and Abdel-Aal El-Sayed M, Pasting properties of starch and protein in selected cereals and quality of their food products, <i style="">Food Chem</i>, 2006, 95 (1), 9-18 <br><br> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 447 Bamdad Fatemeh, Goli Amir Hossein and Kadivar Mahdi, Preparation and characterization of proteinous film from lentil (<i>Lens culinaris</i>) : Edible film from lentil (<i>Lens culinaris</i>), <i style="">Food Res Int</i>, 2006, 39 (1), 106-111 <br><br> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 448 Singh G and Kawatra A, Development and nutritional evaluation of recipes prepared using fresh and dried amaranthus (<i>Amaranthus tricolor</i>) leaves, <i>J Food Sci Technol</i>, 2006, 43(5), 509-511 <br><br> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 448 Onimawo IA and Akpojovwo AE, Toasting (Dry Heat) and Nutrient Composition, Functional Properties and Antinutritional Factors of Pigeon Pea (<i>Cajanus Cajan</i>) Flour, <i style="">J Food Proc Pres,</i> 2006, 30(6), 742 -746 <br><br> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 449 Kumar Sanjeev, Nath Nirankar and Tyagi RK, Development and evaluation of <i style="">Pleurotus</i> mushroom <i>mathri</i>, <i>J Food Sci Technol</i>, 2006, 43(5), 501-504 <br><br> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 449 Singh G, Sehgal S and Kawatra A, Sensory and nutritional evaluation of cake developed from blanched and malted pearl millet, <i>J Food Sci Technol</i>, 2006, 43(5), 505-508 <br><br> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 449-450 Misra Deepika, Shah NS and Nath Nirankar, Freeze texturization of spent mushroom, <i>J Food Sci Technol,</i> 2006, 43(5), 496-500 <br><br> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 450 Kreft<sup> </sup>I, Fabjan N and Yasumoto K, Rutin content in buckwheat (<i>Fagopyrum esculentum</i> Moench) food materials and products, <i style="">Food Chem</i>, 2006, 98 (3), 508-512 <br><br> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 451 Kreft<sup> </sup>I, Fabjan N and Yasumoto K, Rutin content in buckwheat (<i>Fagopyrum esculentum</i> Moench) food materials and products, <i style="">Food Chem</i>, 2006, 98 (3), 508-512 <br><br> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 451 Dabas Deepti, Singh Mahabir and Singh Rajendra, Processing of barley and chickpea for making <i style="">sattu</i>, <i>J Food Sci Technol</i>, 2005, 42(1), 60-64 <br><br> <i style="">Nat Prod Rad</i>, Vol. 5(6), Nov.-Dec. 2006, 451 Khatoon Naveeda and Prakash Jamuna, Nutrient retention in microwave cooked germinated legumes, <i style="">Food Chem</i>, 2006, 97 (1), 115-121
Description: 443-451
URI: http://hdl.handle.net/123456789/8036
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.5(6) [November-December 2006]

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