Concepedia

G. Venkateswara Rao

GV

48

Publications

1.6K

Citations

26

H-Index

1986

Active since

Affiliations

Central Food Technological Research Institute(Current)

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

Top concepts

HealthFood QualityEngineeringFood ChemistryFood TechnologyFood EngineeringNutritionFood ProcessingAgricultural EconomicsSeed Processing

Publications per year

1986–2023

48

Publications

48

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 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 · 2010 · 66 citations

Nutrition, Engineering, Food Analysis +17

Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)

Jyotsna Rajiv, D. Indrani, P. Prabhasankar et al. · Journal of Food Science and Technology · 2011 · 66 citations · Full text

Nutrition, Fatty Acid Profile, Flax Seed +4

Scanning Electron Microscopy, Rheological Characteristics, and Bread‐Baking Performance of Wheat‐Flour Dough as Affected by Enzymes

D. Indrani, P. Prabhasankar, Jyotsna Rajiv et al. · Journal of Food Science · 2003 · 66 citations

Bread‐baking Performance, Engineering, In Vitro Fermentation +14

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