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Indrani Dasappa
Indrani Dasappa
Principal Technical Officer
Verified email at cftri.res.in
Title
Cited by
Cited by
Year
Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake
A Ashwini, R Jyotsna, D Indrani
Food Hydrocolloids 23 (3), 700-707, 2009
2262009
Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality
PN Ezhilarasi, D Indrani, BS Jena, C Anandharamakrishnan
Journal of Food Engineering 117 (4), 513-520, 2013
2122013
Microencapsulation of green tea polyphenols and its effect on incorporated bread quality
D Pasrija, PN Ezhilarasi, D Indrani, C Anandharamakrishnan
LWT-Food Science and Technology 64 (1), 289-296, 2015
2092015
EFFECT OF DRIED MORINGA (MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND …
KB Dachana, J Rajiv, D Indrani, J Prakash
Journal of Food Quality 33 (5), 660-677, 2010
1782010
Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes
M Sowmya, T Jeyarani, R Jyotsna, D Indrani
Food Hydrocolloids 23 (7), 1827-1836, 2009
1762009
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
Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour
BS Ogunsina, C Radha, D Indrani
International Journal of Food Sciences and Nutrition 62 (2), 185-194, 2011
1192011
Reduction of Acrylamide Formation in Sweet Bread with l-Asparaginase Treatment
NS Mohan Kumar, CA Shimray, D Indrani, HK Manonmani
Food and bioprocess technology 7 (3), 741-748, 2014
1082014
Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process
N Chhanwal, A Anishaparvin, D Indrani, K Raghavarao, ...
Journal of Food Engineering 100 (3), 452-460, 2010
1052010
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
Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)
J Rajiv, D Indrani, P Prabhasankar, GV Rao
Journal of Food Science and Technology 49, 587-593, 2012
912012
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
Amylograph pasting behaviour of cereal and tuber starches
K Leelavathi, D Indrani, JS Sidhu
Starch‐Stärke 39 (11), 378-381, 1987
881987
Effect of replacement of sugar with sucralose and maltodextrin on rheological characteristics of wheat flour dough and quality of soft dough biscuits
YS Savitha, D Indrani, J Prakash
Journal of Texture studies 39 (6), 605-616, 2008
822008
Rheological characteristics of wheat flour dough as influenced by ingredients of parotta
D Indrani, GV Rao
Journal of Food Engineering 79 (1), 100-105, 2007
822007
Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta)
D Indrani, P Prabhasankar, J Rajiv, GV Rao
Food Research International 40 (10), 1254-1260, 2007
792007
Improvement of rheological and baking properties of cake batters with emulsifier gels
R Jyotsna, P Prabhasankar, D Indrani, GV Rao
Journal of food science 69 (1), SNQ16-SNQ19, 2004
772004
Effect of ingredients on rheological, nutritional and quality characteristics of high protein, high fibre and low carbohydrate bread
F Dhinda, J Prakash, I Dasappa
Food and Bioprocess Technology 5, 2998-3006, 2012
742012
Scanning electron microscopy, rheological characteristics, and bread‐baking performance of wheat‐flour dough as affected by enzymes
D Indrani, P Prabhasankar, J Rajiv, GV Rao
Journal of Food Science 68 (9), 2804-2809, 2003
742003
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
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