All Stories

  1. Effect of Roller Mill Processed Fenugreek Fiber Addition on Rheological and Bread Making Properties of Wheat Flour Doughs

    Article • Journal of Food Processing and Preservation, August 2016, Wiley

    PICHAN PRABHASANKAR

  2. Influence of Stone Chakki Settings on the Characteristics of Whole Wheat Flour (Atta ) and its Chapati Making Quality

    Article • Journal of Food Processing and Preservation, July 2016, Wiley

    PICHAN PRABHASANKAR

  3. ChapatiMaking Quality of Whole Wheat Flour (Atta) Obtained by Various Processing Techniques

    Article • Journal of Food Processing and Preservation, September 2015, Wiley

    Mr Aashitosh Ashok Inamdar, PICHAN PRABHASANKAR

  4. Marine protein hydrolysates: their present and future perspectives in food chemistry – a review

    Article • RSC Advances, January 2015, Royal Society of Chemistry

    PICHAN PRABHASANKAR