Sudha ML
Sudha ML
Sr Technical Officer in FMBCT,CFTRI, MYSORE
Verified email at cftri.res.in
Title
Cited by
Cited by
Year
Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality
ML Sudha, R Vetrimani, K Leelavathi
Food chemistry 100 (4), 1365-1370, 2007
6222007
Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making
ML Sudha, V Baskaran, K Leelavathi
Food chemistry 104 (2), 686-692, 2007
5912007
Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality
ML Sudha, AK Srivastava, R Vetrimani, K Leelavathi
Journal of food engineering 80 (3), 922-930, 2007
1972007
Effect of incorporation of amaranth flour on the quality of cookies
A Sindhuja, ML Sudha, A Rahim
European Food Research and Technology 221 (5), 597-601, 2005
1292005
Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough
AK Srivastava, ML Sudha, V Baskaran, K Leelavathi
European Food Research and Technology 224 (3), 365-372, 2007
1142007
Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes
VRLKR Sudha M Lakshminarayan
Journal of the Science of Food and Agriculture 86 (5), 706-712, 2006
1082006
A review on polyols: new frontiers for health-based bakery products
S Ghosh, ML Sudha
International journal of food sciences and nutrition 63 (3), 372-379, 2012
782012
Quality characteristics of wheat flour milled streams
P Prabhasankar, ML Sudha, PH Rao
Food Research International 33 (5), 381-386, 2000
752000
Studies on pasting and structural characteristics of thermally treated wheat germ
ML Sudha, AK Srivastava, K Leelavathi
European Food Research and Technology 225 (3), 351-357, 2007
602007
Pasting characteristics of an extruded blend of potato and wheat flours
S Bhattacharya, ML Sudha, A Rahim
Journal of Food Engineering 40 (1-2), 107-111, 1999
571999
NUTRITIONAL CHARACTERISTICS OF LINSEED/FLAXSEED (LINUM USITATISSIMUM) AND ITS APPLICATION IN MUFFIN MAKING
ML Sudha, K BEGUM, PR Ramasarma
Journal of Texture Studies 41 (4), 563-578, 2010
482010
Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri
KR Parimala, ML Sudha
Food Hydrocolloids 27 (1), 191-200, 2012
392012
Effect of extraction rate of wheat flour on the quality of vermicelli
R Vetrimani, ML Sudha, PH Rao
Food research international 38 (4), 411-416, 2005
362005
Effect of wheat and oat brans on the dough rheological and quality characteristics of instant vermicelli
ML Sudha, G Rajeswari, G Venkateswara Rao
Journal of Texture Studies 43 (3), 195-202, 2012
352012
Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality
ML Sudha, K Leelavathi
Journal of food science and technology 49 (6), 713-720, 2012
342012
Extraction, partial purification, and antibacterial activity of phycocyanin from Spirulina isolated from fresh water body against various human pathogens
M Muthulakshmi, A Saranya, M Sudha, G Selvakumar
Journal of Algal Biomass Utilization 3 (3), 7-11, 2012
312012
Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ
S Bansal, ML Sudha
International journal of food sciences and nutrition 62 (5), 474-479, 2011
302011
Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments
SK Reshmi, ML Sudha, MN Shashirekha
Food chemistry 237, 957-965, 2017
282017
Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products
ML Sudha, SM Dharmesh, H Pynam, SV Bhimangouder, SW Eipson, ...
Journal of food science and technology 53 (4), 1909-1918, 2016
272016
Influence of micronutrients on rheological characteristics and bread-making quality of flour
ML Sudha, K Leelavathi
International journal of food sciences and nutrition 59 (2), 105-115, 2008
262008
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Articles 1–20