Concepedia

C. Soumya

CS

13

Publications

478

Citations

11

H-Index

2010

Active since

Affiliations

Central Food Technological Research Institute(Current)

Council of Scientific and Industrial Research

C. Soumya is an author at Central Food Technological Research Institute specializing in health sciences, food quality, and food chemistry.

Top concepts

HealthFood QualityFood ChemistryFood TechnologyNutritionFood SafetyFood ProcessingSeed ProcessingFood EngineeringAgricultural Economics

Publications per year

2010–2022

13

Publications

13

Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes

C. Soumya, D. Indrani · Food Hydrocolloids · 2012 · 93 citations

Food Chemistry, Food Colloid, Liquid Sorbitol +2

Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta

Suresh D. Sakhare, Aashitosh A. Inamdar, C. Soumya et al. · Journal of Food Science and Technology · 2013 · 73 citations · Full text

South Indian Parotta, Flour Particle Size, Food Physic +5

MULTIGRAIN BREAD – ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS

D. Indrani, C. Soumya, Jyotsna Rajiv et al. · Journal of Texture Studies · 2010 · 72 citations

Nutrition, Dough Strength, Engineering +16

Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread

D. Indrani, P Swetha, C. Soumya et al. · LWT · 2010 · 57 citations · Full text

Food Chemistry, Nutrition, Quality Characteristics +13

EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH FINGER MILLET FLOUR <i>(ELEUSINE CORCANA)</i> ON THE BATTER MICROSCOPY, RHEOLOGY AND QUALITY CHARACTERISTICS OF MUFFINS

Jyotsna Rajiv, C. Soumya, D. Indrani et al. · Journal of Texture Studies · 2011 · 55 citations

Food Chemistry, Food Colloid, Muffin Batter Microscopy +8

Rows per page

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