Indrani Dasappa
Indrani Dasappa
Principal Technical Officer
Verified email at cftri.res.in
TitleCited byYear
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
1212009
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
952009
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
872013
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
752012
Amylograph pasting behaviour of cereal and tuber starches
K Leelavathi, D Indrani, JS Sidhu
Starch‐Stärke 39 (11), 378-381, 1987
701987
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
662010
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
632010
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
532004
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
522015
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
512007
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
502010
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
502003
Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T. Durum wheat variety
P Prabhasankar, J Rajiv, D Indrani, GV Rao
Journal of food engineering 80 (4), 1239-1245, 2007
482007
Reduction of Acrylamide Formation in Sweet Bread with l-Asparaginase Treatment
NSM Kumar, CA Shimray, D Indrani, HK Manonmani
Food and bioprocess technology 7 (3), 741-748, 2014
472014
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 (8), 2998-3006, 2012
442012
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
442007
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 (5), 587-593, 2012
382012
Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making
D Indrani, RS Manohar, J Rajiv, GV Rao
Journal of Food Engineering 78 (4), 1202-1206, 2007
382007
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
352011
Changes in the physical-chemical and organoleptic characteristics of parotta during storage
D Indrani, SJ Rao, KU Sankar, GV Rao
Food Research International 33 (5), 323-329, 2000
352000
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