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Soumya C
Soumya C
Senior Technical Officer, CSIR-CFTRI, Mysore
Verified email at cftri.res.in - Homepage
Title
Cited by
Cited by
Year
Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes
G Manisha, C Soumya, D Indrani
Food Hydrocolloids 29 (2), 363-373, 2012
1552012
Multigrain bread–its dough rheology, microstructure, quality and nutritional characteristics
D Indrani, C Soumya, J Rajiv, G Venkateswara Rao
Journal of texture studies 41 (3), 302-319, 2010
1012010
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
892014
EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH FINGER MILLET FLOUR (ELEUSINE CORCANA) ON THE BATTER MICROSCOPY, RHEOLOGY AND …
J Rajiv, C Soumya, D Indrani, G Venkateswara Rao
Journal of texture studies 42 (6), 478-489, 2011
732011
Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta–An Indian flat bread
D Indrani, P Swetha, C Soumya, J Rajiv, GV Rao
LWT-Food Science and Technology 44 (3), 719-724, 2011
662011
Use of vegetable oils, emulsifiers and hydrocolloids on rheological, fatty acid profile and quality characteristics of pound cake
R Kumari, T Jeyarani, C Soumya, D Indrani
Journal of Texture Studies 42 (5), 377-386, 2011
372011
Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making
ML Sudha, C Soumya, P Prabhasankar
Journal of cereal science 69, 313-320, 2016
212016
Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins
R Jyotsna, C Soumya, S Swati, P Prabhasankar
Journal of Food Measurement and Characterization 10, 762-772, 2016
182016
Chemical, rheological and nutritional qualities of sugar snap cookies as influenced by the addition of multigrains
J Rajiv, C Soumya
Journal of Food Measurement and Characterization 9, 135-142, 2015
142015
Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage
ML Sudha, C Soumya, M Saravanan, P Madhushree, J Singh, S Roy, ...
LWT 158, 113102, 2022
112022
Physico-chemical characteristics of chilli spent residue and its effect on the rheological, microstructural and nutritional qualities of bread
HB Sowbhagya, C Soumya, D Indrani, P Srinivas
Journal of Food Science and Technology 52, 7218-7226, 2015
112015
Influence of tetraploid wheat (Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility
AP Bharath, AK Kathalsar, S Chandrashekhar, P Prabhasankar
International Journal of Food Science & Technology 56 (5), 2273-2281, 2021
102021
Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives
C Soumya, ML Sudha, M Vijaykrishnaraj, PS Negi, P Prabhasankar
Journal of food processing and preservation 41 (6), e13242, 2017
92017
Cost of Cultivation and marketable surplus of major Vegetables of North Gujarat
D Patel, KP Thakar, C Soumya, DB Modi
International Journal of Agriculture Sciences 10 (10), 6018-6024, 2018
62018
Multi‐Fabaceae flour for gluten‐free pizza base: Rheology, processing, microstructural, and physico‐sensory characteristics
R Kumar, S Chandrashekar, AK Kathalsar, P Prabhasankar
Journal of Food Processing and Preservation 46 (2), e16239, 2022
52022
Future of smallholders in the dairy sector: a macro study of Gujarat.
SR Singh, KP Thakar, C Soumya, KK Datta
Indian Journal of Dairy Science 72 (5), 534-541, 2019
52019
Status and Determinants of Crop Insurance in Gujarat
SR Singh, KP Thakar, C Soumya
Indian Journal of Economics and Development 14 (2), 288-294, 2018
22018
Processing, storage, and quality characteristics of wheat-based snack.
C Soumya, SM Lakshminarayan, P Prabhasankar
Journal of Food Processing and Preservation 43 (11), 2019
12019
Influence of Poaceae flours on the empirical rheology, processing, quality characteristics of pizza base and digestibility studies
M Padmaiah, AK Kathalsar, S Chandrashekhar, P Prabhasankar
International Journal of Food Science & Technology 59 (1), 160-169, 2024
2024
Growth performance and instability of pearl millet in Gujarat vis-à-vis India
MJ Saravand, KP Thakar, C Soumya
New Delhi Publishers 68 (1), 499-507, 2023
2023
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