Search Results - Yadav, Gorenand Prasad

  • Showing 1 - 4 results of 4
Refine Results
  1. 1
    A comprehensive review on instant rice: Preparation methodology, characterization, and quality attributes

    A comprehensive review on instant rice: Preparation methodology, characterization, and quality attributes by Yadav, Gorenand Prasad, Kumar, Devesh, Dalbhagat, Chandrakant Genu, Mishra, Hari Niwas

    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  2. 2
    Effect of dry heat and heat moisture treatments on physicochemical and functional properties of finger millet flour and effect of their substitution on characteristics of prepared bread

    Effect of dry heat and heat moisture treatments on physicochemical and functional properties of finger millet flour and effect of their substitution on characteristics of prepared... by Kumari, Bharati, Yadav, Gorenand Prasad, Sit, Nandan

    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  3. 3
    Development of instant low glycemic rice using extrusion technology and its characterization

    Development of instant low glycemic rice using extrusion technology and its characterization by Yadav, Gorenand Prasad, Dalbhagat, Chandrakant Genu, Mishra, Hari Niwas

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded products: A review

    Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extru... by Yadav, Gorenand Prasad, Dalbhagat, Chandrakant Genu, Mishra, Hari Niwas

    Get full text
    Items that this one cites
    Items that cite this one
    Magazinearticle
    Save to List
    Saved in:

Search Tools: