Zobrazeno 1 - 10 of 21 pro vyhledávání: '"Usha Ravindra"'
1
Evaluation of Different Organic Manures on Growth and Yield of Chia (Salvia hispanica L.)
Autor: Usha Ravindra, T. Chikkaramappa, S. R. Anand, G. Gangadhar Eswarrao, N. Devakumar, K. Murali, Arakanti Chaitanya
Publikováno v: International Journal of Environment and Climate Change. :560-568
A field trial was conducted during Rabi 2020-21 and 2021-22 at Research Institute on Organic framing (RIOF), University of Agricultural sciences, GKVK, Bengaluru to find out the effect of organic manures on growth and yield of chia. A three factorial
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1a6ae53be47d2fe96f543092b2b3d59a
https://doi.org/10.9734/ijecc/2022/v12i121493
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2
Akademický článek
A STUDY TO ELUCIDATE NUTRITIONAL DEFICIENCY SYMPTOMS, MORBIDITY STATUS AND HEALTH CHECK-UPS AMONG TRANSGENDER COMMUNITY.
Autor: Vijetha, B. V., Usha, Ravindra, Yogeesh, K. J.
Publikováno v: Journal of Experimental Zoology India; Jan2024, Vol. 27 Issue 1, p403-408, 6p
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3
Physico-chemical, functional and anti-nutritional factors of the white bold quinoa (Chenopodium quinoa willd)
Autor: Usha Ravindra, Madhusudan, Pritham Sm, Niranjana Murthy, M. L. Revanna, B Kalpana
Publikováno v: International Journal of Chemical Studies. 9:1103-1107
Quinoa is a plant seed well known scientifically as Chenopodium quinoa. It is known as super food. In the present study the white bold quinoa variety was analyzed for physical, functional, cooking and nutritional properties. Thousand kernel weight (2
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::12ae0310afb142a024145612deea0ad1
https://doi.org/10.22271/chemi.2021.v9.i2p.11967
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7
Effect of Storage on in vitro Starch Digestibility of Functional Foods
Autor: Usha Ravindra, Gopika C. Muttagi
Publikováno v: European Journal of Nutrition & Food Safety. :87-97
Functional foods such as sweet cookies, masala cookies and khakhra were prepared by incorporating modified starch extracted from selected traditional rice varieties. The products were standardized by incorporating modified rice starch served as test
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::94a4269e4d323dc6185bf118ec0ddcb7
https://doi.org/10.9734/ejnfs/2020/v12i830273
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8
Effect of Storage on Moisture, Free Fatty Acid and Peroxide Value of Products Developed by Incorporating Modified Rice Starch
Autor: Gopika C. Muttagi, Usha Ravindra
Publikováno v: European Journal of Nutrition & Food Safety. :75-85
Products were prepared by incorporating modified starch extracted from selected traditional rice varieties. The products were standardized by incorporating modified rice starch served as test product group and without incorporating modified rice star
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::77381106d0a77fa26347a8e7616dc190
https://doi.org/10.9734/ejnfs/2020/v12i430220
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