S. Bharath Kumar

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

R. Rajam, S. Bharath Kumar, P. Prabhasankar et al. · Journal of Food Science and Technology · 2014 · 93 citations · Full text

Agriculture, Biotechnology, Food Science +16

Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation

M. Vijaykrishnaraj, S. Bharath Kumar, P. Prabhasankar · Journal of Food Measurement & Characterization · 2014 · 49 citations

Agriculture, Food Science, Marine Sciences +14

A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient

S. Bharath Kumar, P. Prabhasankar · Journal of Food Science and Technology · 2013 · 46 citations · Full text

Agriculture, Food Science, Food Processing +16

A study on starch profile of rajma bean ( Phaseolus vulgaris ) incorporated noodle dough and its functional characteristics

S. Bharath Kumar, P. Prabhasankar · Food Chemistry · 2015 · 40 citations

Agriculture, Food Science, Food Chemistry +16

Optimization of Fruit Punch Using Mixture Design

S. Bharath Kumar, R. Ravi, G. Saraswathi · Journal of Food Science · 2009 · 29 citations · Full text

Agriculture, Food Science, Food Analysis +13