Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Anu Suprabha-Raj"'
Publikováno v:
PLoS ONE, Vol 15, Iss 6, p e0234940 (2020)
In the human food industry, the wheat-free market sales have increased over the years due to awareness of wheat gluten allergy and celiac disease. Sorghum is a gluten-free grain with great potential to address shortcomings in this market. The aim of
Externí odkaz:
https://doaj.org/article/51651a9fabe54f98b6b0fd106f6b8687
Autor:
Manivannan Selladurai, Manoj Kumar Pulivarthi, Anu Suprabha Raj, Mehreen Iftikhar, P.V. Vara Prasad, Kaliramesh Siliveru
Publikováno v:
Grain & Oil Science and Technology, Vol 6, Iss 2, Pp 59-70 (2023)
The market demand for gluten free foods is increasing due to frequent incidences of celiac disease and increasing awareness on consumption of gluten free foods. Millets have become the major constituent of diet as they are gluten-free and also excell
Externí odkaz:
https://doaj.org/article/205575462eff4fe5b7be697eeda3d3fa
Publikováno v:
Foods, Vol 12, Iss 10, p 2078 (2023)
The flour functionality and particle size distribution of wheat flour obtained on roller milling are dependent on the type of wheat, tempering conditions, and milling conditions. In this study, the impact of the tempering conditions (moisture and tim
Externí odkaz:
https://doaj.org/article/b52fd601ebdc40da89aeab7eb80185d3
Autor:
Anu Suprabha Raj, Kaliramesh Siliveru, Reuben McLean, Pagadala V. Vara Prasad, Romulo P. Lollato
Publikováno v:
Crop Science. 63:936-955
Autor:
Manivannan Selladurai, Manoj Kumar Pulivarthi, Anu Suprabha Raj, Mehreen Iftikhar, P.V. Vara Prasad, Kaliramesh Siliveru
Publikováno v:
Grain & Oil Science and Technology.
Autor:
R. Pandiselvam, V. Prithviraj, Anjineyulu Kothakota, Anu Suprabha Raj, Manoj Kumar Pulivarthi, Kaliramesh Siliveru
Publikováno v:
Handbook of Research on Food Processing and Preservation Technologies ISBN: 9781003184591
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fca5aed6f676d896fef4d1bc0a46653
https://doi.org/10.1201/9781003184591-14
https://doi.org/10.1201/9781003184591-14
Publikováno v:
PLoS ONE, Vol 15, Iss 6, p e0234940 (2020)
PLoS ONE
PLoS ONE
In the human food industry, the wheat-free market sales have increased over the years due to awareness of wheat gluten allergy and celiac disease. Sorghum is a gluten-free grain with great potential to address shortcomings in this market. The aim of