1. A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics. (1st August 2015) Authors: Bharath Kumar, S.; Prabhasankar, P. Journal: Food chemistry Issue: Volume 180(2015) Page Start: 124 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics. (1st August 2015) Authors: Bharath Kumar, S.; Prabhasankar, P. Journal: Food chemistry Issue: Volume 180(2015) Page Start: 124 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Changes in Properties of Muffins Incorporated with Emblica officinalis Fruit Osmodehydrated with Fructooligosaccharide. Issue 2 (22nd June 2016) Authors: Nambiar, Sinjitha S.; Ashwini, ; Shetty, Nandini Prasad; Ravi, R.; Prabhasankar, P. Journal: Journal of food processing and preservation Issue: Volume 41:Issue 2(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Chapati Making Quality of Whole Wheat Flour (Atta) Obtained by Various Processing Techniques. Issue 6 (11th September 2015) Authors: Inamdar, Aashitosh A.; Sakhare, Suresh D.; Prabhasankar, P. Journal: Journal of food processing and preservation Issue: Volume 39:Issue 6(2015:Dec.) Page Start: 3032 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. ChemInform Abstract: Marine Protein Hydrolysates: Their Present and Future Perspectives in Food Chemistry — A Review. Issue 26 (June 2015) Authors: Vijaykrishnaraj, M.; Prabhasankar, P. Journal: ChemInform Issue: Volume 46:Issue 26(2015) Page Start: no Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives. Issue 6 (17th March 2017) Authors: Soumya, C.; Sudha, M. L.; Vijaykrishnaraj, M.; Negi, Pradeep S.; Prabhasankar, P. Journal: Journal of food processing and preservation Issue: Volume 41:Issue 6(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Development of hyoimmunogenic pasta and its immunochemical validation with celiac disease patients' sera. Issue 1 (June 2015) Authors: Susanna, S.; Prabhasankar, P. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 62:Issue 1(2015:Jun.) Page Start: 333 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of Micronization of Maize on Quality Characteristics of Pasta. Issue 5 (10th May 2017) Authors: Deepa, C.; Sarabhai, Swati; Prabhasankar, P.; Hebbar, H. Umesh Journal: Cereal chemistry Issue: Volume 94:Issue 5(2017.) Page Start: 840 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of Roller Mill Processed Fenugreek Fiber Addition on Rheological and Bread Making Properties of Wheat Flour Doughs. Issue 4 (4th August 2016) Authors: Sakhare, Suresh D.; Prabhasankar, P. Journal: Journal of food processing and preservation Issue: Volume 41:Issue 4(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation. (1st September 2017) Authors: Ogunsakin, A.O.; Vanajakshi, V.; Anu-Appaiah, K.A.; Vijayendra, S.V.N.; Walde, S.G.; Banwo, K.; Sanni, A.I.; Prabhasankar, P. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 82(2017) Page Start: 326 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗