Concepedia

R. Vetrimani

RV

6

Publications

829

Citations

6

H-Index

1990

Active since

Affiliations

Central Food Technological Research Institute(Current)

R. Vetrimani is an author at Central Food Technological Research Institute specializing in food quality, food chemistry, and agricultural economics.

Top concepts

Publications per year

1990–2006

6

Publications

6

Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

M. L. Sudha, R. Vetrimani, K. Leelavathi · Food Chemistry · 2006 · 550 citations

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Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

M. L. Sudha, Alok Kumar Srivastava, R. Vetrimani et al. · Journal of Food Engineering · 2006 · 186 citations

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Inactivation of lipase and lipoxygenase in cereal bran, germ and soybean by microwave treatment.

R. Vetrimani, Nimmagadda Jyothirmayi, Candadai S. Ramadoss · CFTRI Institutional Repository · 1992 · 34 citations

Effect of extraction rate of wheat flour on the quality of vermicelli

R. Vetrimani, M. L. Sudha, P. Haridas Rao · Food Research International · 2004 · 31 citations

, , +7

Quality of vermicelli from finger millet (Elusine coracana) and its blend with different milled wheat fractions

M. L. Sudha, R. Vetrimani · Food Research International · 1998 · 15 citations

, , +9

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