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	1.	The cumulative ash curve: a best tool to evaluate complete mill performance. [electronic resource] by Sakhare, Suresh D Inamdar, Aashitosh A Producer: 20140417 In: Journal of food science and technology vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	A study on rheological characteristics of roller milled fenugreek fractions. [electronic resource] by Sakhare, Suresh D Inamdar, Aashitosh A Prabhasankar, P Producer: 20160120 In: Journal of food science and technology vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Roller milling process for fractionation of fenugreek seeds (Trigonella foenumgraecum) and characterization of milled fractions. [electronic resource] by Sakhare, Suresh D Inamdar, Aashitosh A Prabhasankar, Pichan Producer: 20150401 In: Journal of food science and technology vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.). [electronic resource] by Indrani, D Sakhare, Suresh D Inamdar, Aashitosh A Producer: 20150805 In: Journal of food science and technology vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta. [electronic resource] by Rajiv, Jyotsna Inamdar, Aashitosh A Sakhare, Suresh Venkateswara Rao, G Producer: 20150401 In: Journal of food science and technology vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions. [electronic resource] by Kumar, K Vishnuswamy Preetham Dharmaraj, Usha Sakhare, Suresh D Inamdar, Aashitosh A Producer: 20160713 In: Journal of food science and technology vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta. [electronic resource] by Sakhare, Suresh D Inamdar, Aashitosh A Soumya, C Indrani, D Rao, G Venkateswara Producer: 20141205 In: Journal of food science and technology vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Roller milling fractionation of green gram (Vigna radiata): optimization of milling conditions and chemical characterization of millstreams. [electronic resource] by Sakhare, Suresh D Inamdar, Aashitosh A Gaikwad, Shwetha B D, Indrani G, Vekateswara Rao Producer: 20141205 In: Journal of food science and technology vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills. [electronic resource] by Sakhare, Suresh D Indrani, D Inamdar, Aashitosh A Gaikwad, Shwetha B Rao, G Venkateswara Producer: 20141020 In: Journal of food science and technology vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)