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  1. Molecular characteristics of oxidized and cross-linked lotus (Nelumbo nucifera) rhizome starch
  2. Physical, Mechanical, Morphological, and Barrier Properties of Elephant Foot Yam Starch, Whey Protein Concentrate and psyllium Husk Based Composite Biodegradable Films
  3. Effect of germination on chemical, functional and nutritional characteristics of wheat, brown rice and triticale: a comparative study
  4. Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships
  5. Studies on the Rice cultivars starch gel physico-chemical and functional character
  6. Studies on Influence of Chemical Modification, Plasticizer and Starch Concentration on Some Characteristics of Biodegradable Film
  7. Isolation of starches from different tubers and study of their physicochemical, thermal, rheological and morphological characteristics
  8. Technofunctional and Nutritional Characterization of Gluten-Free Cakes Prepared from Water Chestnut Flours and Hydrocolloids
  9. ENHANCEMENT OF IMMUNE RESPONSES BY PROBIOTIC PROPERTIES OF LACTOBACILLUS ACIDOPHILUS NCDC 195