Concepedia

K. Leelavathi

KL

27

Publications

3.5K

Citations

22

H-Index

1984

Active since

Affiliations

Central Food Technological Research Institute(Current)

Gorgan University of Agricultural Sciences and Natural Resources

K. Leelavathi is an author at Central Food Technological Research Institute specializing in food chemistry, food quality, and health sciences.

Top concepts

Publications per year

1984–2015

27

Publications

27

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 · 2006 · 631 citations

, , +8

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

C.M. Ajila, K. Leelavathi, U.J.S. Prasada Rao · Journal of Cereal Science · 2007 · 581 citations

, , +6

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 · 2006 · 550 citations

, , +4

Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

C.M. Ajila, Mehran Aalami, K. Leelavathi et al. · Innovative Food Science & Emerging Technologies · 2009 · 431 citations

, , +6

Effect of fat-type on cookie dough and cookie quality

Jissy K. Jacob, K. Leelavathi · Journal of Food Engineering · 2006 · 228 citations

, , +4

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