All Stories

  1. A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics

    Article • Food Chemistry, August 2015, Elsevier

    Dr Bharath Kumar Srinivasan

  2. Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index

    Article • Journal of Food Measurement & Characterization, July 2015, Springer Science + Business Media

    Dr Bharath Kumar Srinivasan

  3. Quality Mapping and Positioning ofSev—A Deep Fat Fried Snack

    Article • International Journal of Food Properties, October 2014, Taylor & Francis

    Dr Bharath Kumar Srinivasan

  4. Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation

    Article • Journal of Food Measurement & Characterization, September 2014, Springer Science + Business Media

    Dr Bharath Kumar Srinivasan

  5. Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

    Article • Journal of Food Science and Technology, August 2014, Springer Science + Business Media

    Dr Bharath Kumar Srinivasan

  6. Influence of health based ingredient and its hydrocolloid blends on noodle processing

    Article • Journal of Food Measurement & Characterization, May 2014, Springer Science + Business Media

    Dr Bharath Kumar Srinivasan

  7. Low glycemic index ingredients and modified starches in wheat based food processing: A review

    Article • Trends in Food Science & Technology, January 2014, Elsevier

    Dr Bharath Kumar Srinivasan

  8. A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient

    Article • Journal of Food Science and Technology, August 2013, Springer Science + Business Media

    Dr Bharath Kumar Srinivasan

  9. Modified method for preparation of Halubai—an Indian traditional sweet

    Article • Journal of Food Science and Technology, October 2011, Springer Science + Business Media

    Dr Bharath Kumar Srinivasan

  10. Optimization of Fruit Punch Using Mixture Design

    Article • Journal of Food Science, January 2010, Wiley

    Dr Bharath Kumar Srinivasan