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

Détails bibliographiques
Auteur principal:	Ajula Viswanath
Format:	Dissertation
Publié:	TVM. CSIR 2005
Sujets:	Food Science and Technology

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Studies on the Physico-chemical Characteristics of Oil Extracted from Banana Chips Fried in Physically Refined Rice Bran Oil
par: Noushin Waize
Publié: (2005)

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Supercritical Fluid Extraction of Rice Bran Oil
par: Suresh Mammen Thomas
Publié: (2003)

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Studies on the Effect of Frying Oil on Chilled Storage of Cutlets Prepared from Rohu Filleing Waste labeo rohita
par: Salva K.
Publié: (2009)

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Effect on Quality Parameters of Milk Adulterated with Starch and Water
par: Shijas K.P
Publié: (2010)

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Biochemical effects of coconut oil supplimented with rice bran oil
par: Gayathri, N S
Publié: (2000)

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Quality Parameters of Oils and Fats: a Comparative Study Between Marketed and Extracted Samples
par: Jackson Michael
Publié: (2008)

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Studies on Quality Parameters of Packaged Drinking Water
par: Pramod Kumar K.
Publié: (2004)

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Effect on Quality Parameters of Milk Adulterated with Salt and Pulverised Soap
par: Muneer A.K
Publié: (2010)

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Studies on the Deep Fat Frying of Potato Chips
par: Krishna Raj K.P
Publié: (2007)

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Development and Evaluation of Quality Parameters of Beetroot Cookie
par: Swetha K.P
Publié: (2014)

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Development of appetizer drink by using refined vinegar
par: Najiya Paroli
Publié: (2017)

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Comparative study of different cooking methods on the quality characteristics of ready to fry fish roll during chilled storage
par: Amina K.M
Publié: (2016)

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Development of Different Variety of Coconut Chips and Evaluation of Quality Parameters
par: Hariprabha T.P
Publié: (2008)

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Development of Different Varieteis of Coconut Toffees and Evaluation of Quality Parameters
par: Satheesh O.
Publié: (2008)

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Investigation on unsaponifiable phytochemicals of rice bran oil (Thesis)
par: Afinisha, Deepam L.S
Publié: (2011)

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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
par: Marsheena T.K
Publié: (2009)

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

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Studies on the Quality and Shelf Life of Marnated Indian Oil Sardine Sardinella longiceps
par: Jyothi C.S
Publié: (2007)

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Studies on Ready-To-Fry Fresh and Cooked Mussel Meat Under Refrigerated Storage
par: Divya K.
Publié: (2004)

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Changes in Quality Parameters of Frozen Tuna Burger Packed in Thermoformed Polypropylene Containers
par: Fousiq Ali N.M
Publié: (2010)

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Studies on Bioactive Constituents of Sesame Oil
par: Jaseena K.T
Publié: (2006)

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Maida, Commercial Atta, Whole Wheat Flour in Bread Manufacture: a Comparative Study of their Quality Parameters
par: Mufeed V.
Publié: (2010)

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Development of Ready-To-Fry and Ready-To-Eat Anchovy Products in Flexible Packaging Materials
par: Smitha Varghese
Publié: (2005)

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Development of Flavoured Oil
par: Roshni N.
Publié: (2013)

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Studies on the Quality and Shelf Life of Value Added Products Prepared From Indian Oil Sardine
par: Aneesh T.P
Publié: (2007)

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Studies on the Effect of Sugarcane Genotype and Additives on the Quality of Liquid Jaggery
par: Lijitha P.
Publié: (2014)

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Variation in Biochemical Parameters of Differentially Cooked Vegetables
par: Sanila K.T.P
Publié: (2015)

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Indian standard specification for rice bran
par: ISI
Publié: (1972)

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Effect of Various Preservation Techniques on the Quality of Pineapple
par: Muhammed Badusha M.P
Publié: (2015)

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Hand book on rice bran: processing and utilisation of products
Publié: (1987)

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The Birth of Bran
par: James Stephens

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Studies on the Physicochemical Properties of Different Types of Coconut Oil
par: Afeefa A.
Publié: (2010)

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Studies on Edible Fish Powder from Oil Sardine
par: Nisha P. Mathew
Publié: (2004)

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

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Extraction and Gas Chromatographic Analysis of Spice Oils and a Comparative Study of Antimicrobial Activities of Spice Oil and Oleoresin
par: Maneesh Mohan
Publié: (2010)

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Effect of Differently Treated Soyabean Flour on Quality of Biscuits
par: Hasker E.
Publié: (2003)

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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
par: Rojo T Jose
Publié: (2008)

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Storage Study of Indian Oil Sardine Under Refrigerated Condition
par: Nageena K.C
Publié: (2003)

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Shelf Life Studies of Ready to Eat and Ready to Fry Dried Contiment Incorporated Anchovies (Stolephorus Indicus) in Different Types of Packaging Materials
par: Vrinda P.K
Publié: (2010)

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Preservation of Coconut Water as a Fruit Syrup and Evaluation of Quality Parameters During Storage Under Normal and Refrigerated Condition
par: Praveen Prakash
Publié: (2008)

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

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