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	1.	Health based pasta: redefining the concept of the next generation convenience food. [electronic resource] by Krishnan, Murali Prabhasankar, P Producer: 20120131 In: Critical reviews in food science and nutrition vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Antioxidants in bakery products: a review. [electronic resource] by Nanditha, B Prabhasankar, P Producer: 20090112 In: Critical reviews in food science and nutrition vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta. [electronic resource] by Susanna, S Prabhasankar, P Producer: 20121002 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 18 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Role of ingredients in pasta product quality: a review on recent developments. [electronic resource] by Fuad, Tina Prabhasankar, P Producer: 20101220 In: Critical reviews in food science and nutrition vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics. [electronic resource] by Dhiraj, B Prabhasankar, P Producer: 20160223 In: International journal of food science vol. 2013 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Spreadsheet aided fuzzy model for prediction of chapati making quality. [electronic resource] by Gangadharappa, Gundabhakthara Hosamane Prabhasankar, P Producer: 20130411 In: Journal of food science and technology vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Development of enzyme-linked immunosorbent assay for evaluation of chapati-making quality of wheat varieties. [electronic resource] by Prabhasankar, P Manohar, R Sai Producer: 20030114 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Prebiotics: application in bakery and pasta products. [electronic resource] by Padma Ishwarya, S Prabhasankar, P Producer: 20140630 In: Critical reviews in food science and nutrition vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics. [electronic resource] by Bharath Kumar, S Prabhasankar, P Producer: 20150923 In: Food chemistry vol. 180 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient. [electronic resource] by Bharath Kumar, S Prabhasankar, P Producer: 20150306 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)
	11.	Shelf stability of low glycemic index noodles: its physico-chemical evaluation. [electronic resource] by Bharath Kumar, S Prabhasankar, P Publication details: Journal of food science and technology Dec 2018 In: Journal of food science and technology vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation. [electronic resource] by Umashankar, K Rajiv, Jyotsna 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)
	13.	Generation of an antibody specific to erythritol, a non-immunogenic food additive. [electronic resource] by Sreenath, K Prabhasankar, P Venkatesh, Y P Producer: 20070315 In: Food additives and contaminants vol. 23 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour. [electronic resource] by Vijaykrishnaraj, M Roopa, B S Prabhasankar, P Producer: 20170206 In: Food chemistry vol. 211 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta. [electronic resource] by Purnima, C Ramasarma, P R Prabhasankar, P Producer: 20130411 In: Journal of food science and technology vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	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)
	17.	Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality. [electronic resource] by Rajam, R Kumar, S Bharath Prabhasankar, P Anandharamakrishnan, C Producer: 20150703 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)
	18.	The potential of the iron concentrated germinated wheat in wheat flour fortification: an alternative to the conventional expensive iron fortification. [electronic resource] by Naveen Kumar, J K Muthukumar, S P Prabhasankar, P Publication details: Journal of food science and technology Apr 2019 In: Journal of food science and technology vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Enzyme-linked immunosorbent assay for the phytotoxin thevetin. [electronic resource] by Prabhasankar, P Ragupathi, G Sundaravadivel, B Annapoorani, K S Damodaran, C Producer: 19940225 In: Journal of immunoassay vol. 14 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Enzyme-linked immunosorbent assay (ELISA) for the determination of the toxic glycoside cleistanthin B. [electronic resource] by Ragupathi, G Prabhasankar, P Sekharan, P C Annapoorani, K S Damodaran, C Producer: 19930107 In: Forensic science international vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 27 results.