K. P. Indumathi

Mango pulp fibre waste: characterization and utilization as a bakery product ingredient

M. L. Sudha, K. P. Indumathi, Mosale Seetharam Sumanth et al. · Journal of Food Measurement & Characterization · 2015 · 34 citations

Food Chemistry, Engineering, Edible Packaging +5

Detection of calcium based neutralizers in milk and milk products by AAS

R. Sowmya, K. P. Indumathi, Sumit Arora et al. · Journal of Food Science and Technology · 2013 · 21 citations · Full text

Food Chemistry, Engineering, Food Analysis +8

Impact of fortification with iron salts and vitamin A on the physicochemical properties of laboratory‐pasteurised toned milk and bioaccessibility of the added nutrients

Bhawana Sachdeva, Ravinder Kaushik, Sumit Arora et al. · International Journal of Dairy Technology · 2015 · 19 citations · Full text

Food Chemistry, Nutrition, Nutrient Bioavailability +14

Evaluation of iron fortified Gouda cheese for sensory and physicochemical attributes

K. P. Indumathi, Ravinder Kaushik, Sumit Arora et al. · Journal of Food Science and Technology · 2013 · 17 citations

Nutrition, Food Composition, Gouda Cheese +6

Oil cakes – a by-product of agriculture industry as a fortificant in bakery products

Satyabadi Behera, K. P. Indumathi, S. Mahadevamma et al. · International Journal of Food Sciences and Nutrition · 2013 · 17 citations

Nutrition, Soybean Cake, Food Analysis +16