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Studies on the Effect of Frying on the Quality Parameters of Physically Refined Rice Bran Oil

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Ajula Viswanath
التنسيق:	Dissertation
منشور في:	TVM. CSIR 2005
الموضوعات:	Food Science and Technology

مواد مشابهة

Studies on the Physico-chemical Characteristics of Oil Extracted from Banana Chips Fried in Physically Refined Rice Bran Oil
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Supercritical Fluid Extraction of Rice Bran Oil
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Studies on the Effect of Frying Oil on Chilled Storage of Cutlets Prepared from Rohu Filleing Waste labeo rohita
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Effect on Quality Parameters of Milk Adulterated with Starch and Water
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Biochemical effects of coconut oil supplimented with rice bran oil
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منشور في: (2000)

Quality Parameters of Oils and Fats: a Comparative Study Between Marketed and Extracted Samples
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Effect on Quality Parameters of Milk Adulterated with Salt and Pulverised Soap
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Studies on the Deep Fat Frying of Potato Chips
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Development and Evaluation of Quality Parameters of Beetroot Cookie
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Development of appetizer drink by using refined vinegar
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Comparative study of different cooking methods on the quality characteristics of ready to fry fish roll during chilled storage
بواسطة: Amina K.M
منشور في: (2016)

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Development of Different Varieteis of Coconut Toffees and Evaluation of Quality Parameters
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Investigation on unsaponifiable phytochemicals of rice bran oil (Thesis)
بواسطة: Afinisha, Deepam L.S
منشور في: (2011)

Studies on the Effect of Different Packaging on the Quality and Storage Stability of Ready-To-Eat Fried Wafer Prepared from Rohu(Labeo Rohita) Filleting Waste Labeo Rohita
بواسطة: Marsheena T.K
منشور في: (2009)

Effect of Natural Essential Oils on Quality Characteristics for Chilled Stored Giant Trevally Fillets
بواسطة: Athira V.P
منشور في: (2011)

Studies on the Quality and Shelf Life of Marnated Indian Oil Sardine Sardinella longiceps
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Studies on Ready-To-Fry Fresh and Cooked Mussel Meat Under Refrigerated Storage
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Changes in Quality Parameters of Frozen Tuna Burger Packed in Thermoformed Polypropylene Containers
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Studies on Bioactive Constituents of Sesame Oil
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Maida, Commercial Atta, Whole Wheat Flour in Bread Manufacture: a Comparative Study of their Quality Parameters
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Development of Ready-To-Fry and Ready-To-Eat Anchovy Products in Flexible Packaging Materials
بواسطة: Smitha Varghese
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Development of Flavoured Oil
بواسطة: Roshni N.
منشور في: (2013)

Studies on the Quality and Shelf Life of Value Added Products Prepared From Indian Oil Sardine
بواسطة: Aneesh T.P
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Studies on the Effect of Sugarcane Genotype and Additives on the Quality of Liquid Jaggery
بواسطة: Lijitha P.
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Variation in Biochemical Parameters of Differentially Cooked Vegetables
بواسطة: Sanila K.T.P
منشور في: (2015)

Indian standard specification for rice bran
بواسطة: ISI
منشور في: (1972)

Effect of Various Preservation Techniques on the Quality of Pineapple
بواسطة: Muhammed Badusha M.P
منشور في: (2015)

Hand book on rice bran: processing and utilisation of products
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The Birth of Bran
بواسطة: James Stephens

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بواسطة: Afeefa A.
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Studies on Edible Fish Powder from Oil Sardine
بواسطة: Nisha P. Mathew
منشور في: (2004)

Development and evaluation of a vacuum frying system for banana chips (Musa spp.)
بواسطة: Ranasalva N
منشور في: (2017)

Extraction and Gas Chromatographic Analysis of Spice Oils and a Comparative Study of Antimicrobial Activities of Spice Oil and Oleoresin
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Effect of Differently Treated Soyabean Flour on Quality of Biscuits
بواسطة: Hasker E.
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Studies on Shelf Life of Condiments Incorporated Ready to Fry Sardine and Mackerel in Flexible Packaging Materials by Using Hurdle Technology Sardinella longiceps, Rastrelliger kanagurta
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Storage Study of Indian Oil Sardine Under Refrigerated Condition
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