Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/8036
Title: Food
Issue Date: Dec-2006
Publisher: CSIR
Abstract:  Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 443 Parvathi S and Kumar VSF, Value added products from rice bean, Vigna umbellata, J Food Sci Technol, 2006, 43(2), 190-193

Nat Prod Rad, 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, Food Chem, 2006, 96 (1), 122-125

Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 444 Deshpande Sumedha, Dubey Kalpana and Jha Krishna, Soy based vegetarian kabab and its quality evaluation, J Food Sci Technol, 2006, 43(2), 151-153

Nat Prod Rad, 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, J Food Sci Technol, 2005, 42(1), 43-46

Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 445 Zia-Ur-Rehman, Storage effects on nutritional quality of commonly consumed cereals, Food Chem, 2006, 95 (1), 53-57

Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 445-446 Martínez-Villaluenga C, Frías J and Vidal-Valverde C, Functional lupin seeds (Lupinus albus L. and Lupinus luteus L.) after extraction of α-galactosides, Food Chem, 2006, 98 (2), 291-299

Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 446 Yalegama LLWC and Chavan JK, Preparation of dietary fibre from coconut kernel, J Food Sci Technol, 2006, 43(5), 491-492

Nat Prod Rad, 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, Food Chem, 2006, 95 (1), 9-18

Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 447 Bamdad Fatemeh, Goli Amir Hossein and Kadivar Mahdi, Preparation and characterization of proteinous film from lentil (Lens culinaris) : Edible film from lentil (Lens culinaris), Food Res Int, 2006, 39 (1), 106-111

Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 448 Singh G and Kawatra A, Development and nutritional evaluation of recipes prepared using fresh and dried amaranthus (Amaranthus tricolor) leaves, J Food Sci Technol, 2006, 43(5), 509-511

Nat Prod Rad, 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 (Cajanus Cajan) Flour, J Food Proc Pres, 2006, 30(6), 742 -746

Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 449 Kumar Sanjeev, Nath Nirankar and Tyagi RK, Development and evaluation of Pleurotus mushroom mathri, J Food Sci Technol, 2006, 43(5), 501-504

Nat Prod Rad, 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, J Food Sci Technol, 2006, 43(5), 505-508

Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 449-450 Misra Deepika, Shah NS and Nath Nirankar, Freeze texturization of spent mushroom, J Food Sci Technol, 2006, 43(5), 496-500

Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 450 Kreft I, Fabjan N and Yasumoto K, Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products, Food Chem, 2006, 98 (3), 508-512

Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 451 Kreft I, Fabjan N and Yasumoto K, Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products, Food Chem, 2006, 98 (3), 508-512

Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 451 Dabas Deepti, Singh Mahabir and Singh Rajendra, Processing of barley and chickpea for making sattu, J Food Sci Technol, 2005, 42(1), 60-64

Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 451 Khatoon Naveeda and Prakash Jamuna, Nutrient retention in microwave cooked germinated legumes, Food Chem, 2006, 97 (1), 115-121
Page(s): 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]

Files in This Item:
File Description SizeFormat 
NPR 5(6) 443-451.pdf310.58 kBAdobe PDFView/Open


Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.