durgadevi rengaraj
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Year
Comparative study of processed amaranth grains on glycemic indices in niddm subjects
R Durgadevi, P Nazni
International Journal of Pharma Medicine and Biological Sciences 1 (2), 194-205, 2012
62012
Formulation and quality evaluation of amaranth gain flour incorporated idli using response surface methodology
P Nazni, R Durgadevi
International Journal of Food and Nutritional Sciences 3 (3), 49, 2014
22014
Effect of Processing on Structure and Morphology of Amaranth Starch
VM P.Nazni, R.Durgadevi
Journal of Agriculture and Food Teechnology 4 (3), 1-7, 2014
2*2014
optimization of processed Amaranth Grain Flour Chapatti using Response Surface Methodology
PN Durgadevi. R
International Journal of Current Research 4 (11), 231-239, 2012
22012
Screening of Preliminary Photochemical between Sundried and Roasted Solanum trilobatum L. leaves in various solvent extracts
R Durgadevi
Life Science Archives (LSA) 2 (6), 862 – 866, 2016
2016
Preliminary Phytochemical Screening of Various Extracts of Solanum trilobatum (l.) Leaves on different Cooking method
R durgadevi
Life Science Archives (LSA) 2 (3), 525-528, 2016
2016
), Preliminary Phytochemical Screening of Solanum trilobatum (L.) Leaves on Steamed Processing
RDP Ponmozhi
Indo – Asian Journal of Multidisciplinary Research (IAJMR) 2 (3), 593-597, 2016
2016
Development and quality evaluation of optimized food formulation based on processed amaranth grain for their suitability in diabetic diet
R Durgadevi
Salem, 0
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