M. L. Sudha - Concepedia

Author

M. L. Sudha

Central Food Technological Research Institute ORCID

Also Known As

M L. Sudha, M Sudha, M. L. SUDHA, M. L. Sudha, M. SUDHA, M. Sudha, M.L Sudha, M.L. SUDHA, M.L. Sudha, ML Sudha

Publications

2.8K

Citations

H-Index

Concepts

All Affiliations

Central Food Technological Research Institute

About

M. L. Sudha is an author at Central Food Technological Research Institute specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	24	1.4K
2	Engineering	7	7	256
3	Medicine	3	3	61
4	Public Health	3	3	686
5	Allergy	1	1	16

M. L. Sudha

Publications

2.6K

Citations

H-Index

Page 1

	Year	Citations
Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making M. L. Sudha, V. Baskaran, K. Leelavathi Food Chemistry Food ChemistryNutritionDietary FiberRheological CharacteristicsFood Processing	2006	631
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 Biscuit QualityFood StructureRheologyGrain QualityFood Quality	2006	550
Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality M. L. Sudha, Alok Kumar Srivastava, R. Vetrimani, Journal of Food Engineering Soft Dough BiscuitsDough RheologyFat Replacement	2006	186
Effect of incorporation of amaranth flour on the quality of cookies A. Sindhuja, M. L. Sudha European Food Research and Technology Food ChemistryNutritionAgricultural EconomicsGrain QualityFood Quality	2005	136
Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough Alok Kumar Srivastava, M. L. Sudha, V. Baskaran, European Food Research and Technology Wheat GermRheologyFood EngineeringThermal ProcessingGrain Quality	2006	78
Quality characteristics of wheat flour milled streams P. Prabhasankar, M. L. Sudha, P. Haridas Rao Food Research International Wheat FlourAgricultural EconomicsWater QualityGrain QualityFood Quality	2000	77
Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments S. K. Reshmi, M. L. Sudha, M. N. Shashirekha Food Chemistry Food ChemistryNutritionFruit SegmentsFood CompositionFood Analysis	2017	72
Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products M. L. Sudha, Shylaja M. Dharmesh, Hasitha Pynam, Journal of Food Science and Technology Food ChemistryFood FunctionEngineeringHealth SciencesBiochemistry	2016	65
Studies on pasting and structural characteristics of thermally treated wheat germ M. L. Sudha, A. K. Srivastava, K. Leelavathi European Food Research and Technology Wheat GermStructural CharacteristicsFood EngineeringThermal ProcessingGrain Quality	2006	47
NUTRITIONAL CHARACTERISTICS OF LINSEED/FLAXSEED (<i>LINUM USITATISSIMUM</i>) AND ITS APPLICATION IN MUFFIN MAKING Chetana Chetana, M. L. Sudha, Khyrunnisa Begum, Journal of Texture Studies Food ChemistryNutritionFlaxseed PowderEngineeringFood Composition	2010	45

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