G. Venkateswara Rao - Concepedia

Author

G. Venkateswara Rao

Central Food Technological Research Institute ORCID

Also Known As

Dr. Gurrala Venkateswara Rao, Dr. Venkateswara Rao G., Dr.G.Venkateswara Rao, G Venkateswara Rao, G. V. RAO, G. V. Rao, G. VENKATESWARA RAO, G. Venkateswara Rao, G.V. RAO, G.V. Rao

121

Publications

1.7K

Citations

H-Index

Concepts

All Affiliations

Central Food Technological Research Institute

About

G. Venkateswara Rao is an author at Central Food Technological Research Institute specializing in health sciences, engineering, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	27	911
2	Engineering	18	21	796
3	Public Health	2	2	85
4	Business	1	1	45
5	Medicine	1	1	11

G. Venkateswara Rao

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
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, Journal of Food Science and Technology South Indian ParottaFlour Particle SizeFood PhysicPhysico-sensory CharacteristicsAgricultural Economics	2013	73
MULTIGRAIN BREAD – ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS D. Indrani, C. Soumya, Jyotsna Rajiv, Journal of Texture Studies NutritionDough StrengthEngineeringFood AnalysisAgricultural Economics	2010	72
EFFECT OF DIFFERENTLY TREATED WHEAT BRAN ON RHEOLOGY, MICROSTRUCTURE AND QUALITY CHARACTERISTICS OF SOFT DOUGH BISCUITS K. NANDEESH, G. Venkateswara Rao Journal of Food Processing and Preservation NutritionEngineeringFood AnalysisAgricultural EconomicsDough Stability	2010	66
Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum) Jyotsna Rajiv, D. Indrani, P. Prabhasankar, Journal of Food Science and Technology NutritionFatty Acid ProfileFlax SeedFood AnalysisFood Structure	2011	66
Scanning Electron Microscopy, Rheological Characteristics, and Bread‐Baking Performance of Wheat‐Flour Dough as Affected by Enzymes D. Indrani, P. Prabhasankar, Jyotsna Rajiv, Journal of Food Science Bread‐baking PerformanceEngineeringIn Vitro FermentationBiochemistryElectron Microscopy	2003	66
Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta) D. Indrani, P. Prabhasankar, Jyotsna Rajiv, Food Research International Food StructureRheologyFood EngineeringFood ProcessingFood Quality	2007	64
Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T. Durum wheat variety P. Prabhasankar, Jyotsna Rajiv, D. Indrani, Journal of Food Engineering EngineeringFood CompositionFood AnalysisAgricultural EconomicsGrain Science	2006	62
Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread D. Indrani, P Swetha, C. Soumya, LWT Food ChemistryNutritionQuality CharacteristicsDry Gluten PowderEngineering	2010	57
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, Journal of Texture Studies Food ChemistryFood ColloidMuffin Batter MicroscopyFood PhysicWheat Flour	2011	55
Rheological characteristics of wheat flour dough as influenced by ingredients of parotta D. Indrani, G. Venkateswara Rao Journal of Food Engineering Food ChemistryWheat FlourRheological PropertyRheologyGrain Quality	2006	48

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