| Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta SD Sakhare, AA Inamdar, C Soumya, D Indrani, GV Rao Journal of Food Science and Technology 51, 4108-4113, 2014 | 90 | 2014 |
| Physicochemical and microstructure analysis of flour mill streams and milled products SD Sakhare, AA Inamdar, D Indrani, MH Madhu Kiran, ... Journal of Food Science and Technology 52, 407-414, 2015 | 33 | 2015 |
| The cumulative ash curve: a best tool to evaluate complete mill performance SD Sakhare, AA Inamdar Journal of food science and technology 51, 795-799, 2014 | 33 | 2014 |
| Atta (whole wheat flour) with multi-wholegrains: flour characterization, nutritional profiling and evaluation of chapati making quality S Pande, SD Sakhare, MG Bhosale, DJ Haware, AA Inamdar Journal of food science and technology 54, 3451-3458, 2017 | 28 | 2017 |
| Roller milling fractionation of green gram (Vigna radiata): optimization of milling conditions and chemical characterization of millstreams SD Sakhare, AA Inamdar, SB Gaikwad Journal of Food Science and Technology 51, 3854-3861, 2014 | 27 | 2014 |
| Chapati Making Quality of Whole Wheat Flour (Atta) Obtained by Various Processing Techniques AA Inamdar, SD Sakhare, P Prabhasankar Journal of food processing and preservation 39 (6), 3032-3039, 2015 | 26 | 2015 |
| Evaluation of roller milling potential of amaranth grains SD Sakhare, AA Inamdar, KVP Kumar, U Dharmaraj Journal of Cereal Science 73, 55-61, 2017 | 25 | 2017 |
| Preparation of semolina from foxtail millet (Setaria italica) and evaluation of its quality characteristics U Dharmaraj, BVS Rao, SD Sakhare, AA Inamdar Journal of Cereal Science 68, 1-7, 2016 | 23 | 2016 |
| Roller milling process for fractionation of fenugreek seeds (Trigonella foenumgraecum) and characterization of milled fractions SD Sakhare, AA Inamdar, P Prabhasankar Journal of food science and technology 52, 2211-2219, 2015 | 23 | 2015 |
| Prebiotic oligosaccharide enriched green coffee spent cookies and their nutritional, physicochemical and sensory properties NM Desai, B Mallik, SD Sakhare, PS Murthy Lwt 134, 109924, 2020 | 22 | 2020 |
| Studies on multigrain milling and its effects on physical, chemical and rheology characteristics of milled streams SB Tulse, V Reshma, AA Inamdar, SD Sakhare Journal of Cereal Science 60 (2), 361-367, 2014 | 21 | 2014 |
| Flour functionality and nutritional characteristics of different roller milled streams of foxtail millet (Setaria italica) KVP Kumar, U Dharmaraj, SD Sakhare, AA Inamdar LWT 73, 274-279, 2016 | 18 | 2016 |
| Whole Grains: Processing, product development, and nutritional aspects SA Mir, A Manickavasagan, MA Shah CRC press, 2019 | 15 | 2019 |
| Effect of Green Gram Semolina (Phaseolus aureus) on the Rheology, Nutrition, Microstructure and Quality Characteristics of High‐Protein Pasta R Jyotsna, Milind, SD Sakhare, AA Inamdar, GV Rao Journal of food processing and preservation 38 (4), 1965-1972, 2014 | 15 | 2014 |
| Optimization of acid hydrolysis conditions of delimed tannery fleshings by response surface method AK Rai, C Nived, PZ Sakhare, PV Suresh, N Bhaskar, NS Mahendrakar CSIR, 2009 | 15 | 2009 |
| Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics KVP Kumar, U Dharmaraj, SD Sakhare, AA Inamdar Journal of Cereal Science 69, 358-362, 2016 | 14 | 2016 |
| Development of physical process for quinoa fractionation and targeted separation of germ with physical, chemical and SEM studies A Ray, AA Inamdar, SD Sakhare, AK Srivastava LWT 141, 110957, 2021 | 11 | 2021 |
| Effect of roller mill processed fenugreek fiber addition on rheological and bread making properties of wheat flour doughs SD Sakhare, P Prabhasankar Journal of food processing and preservation 41 (4), e13012, 2017 | 11 | 2017 |
| Indian Atta (whole wheat flour) industry: history and recent trends SD Sakhare, AA Inamdar Agro Food Industry Hi-Tech 25 (1), 66-69, 2014 | 11 | 2014 |
| Effect of co-milled wheat, green gram and barley on the rheological and quality characteristics of cookies SB Tulse, R V, J Rajiv, SD Sakhare Food science and technology international 21 (7), 492-502, 2015 | 10 | 2015 |
Indrani DasappaPrincipal Technical OfficerVerified email at cftri.res.in
