1. Development and Standardization of Sorghum‐Rich Multigrain Flour and Assessment of Its Storage Stability with Addition of TBHQ. Issue 5 (28th April 2014) Authors: Dayakar Rao, B.; Kalpana, K.; Srinivas, K.; Patil, J.V. Journal: Journal of food processing and preservation Issue: Volume 39:Issue 5(2015:Oct.) Page Start: 451 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits. (April 2016) Authors: Dayakar Rao, B.; Anis, Mohamed; Kalpana, K.; Sunooj, K.V.; Patil, J.V.; Ganesh, T. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 67(2016) Page Start: 8 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits. (April 2016) Authors: Dayakar Rao, B.; Anis, Mohamed; Kalpana, K.; Sunooj, K.V.; Patil, J.V.; Ganesh, T. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 67(2016) Page Start: 8 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗