P. Haridas Rao - Concepedia

Author

P. Haridas Rao

Central Food Technological Research Institute

Also Known As

P Haridas Rao, P. HARIDAS RAO, P. Haridas Rao, P.Haridas Rao, Punaroor Haridas Rao

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

Central Food Technological Research Institute

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	13	589
2	Engineering	11	11	391
3	Biochemistry	4	4	152
4	Public Health	3	3	54
5	Medicine	1	1	54

P. Haridas Rao

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Distribution of Enzymes in Wheat Flour Mill Streams K. Uma Rani, U.J.S. Prasada Rao, K. Leelavathi, Journal of Cereal Science Water QualityMicrobiologyDownstream ProcessingGrain Quality	2001	153
Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits R. Sai Manohar, P. Haridas Rao Journal of the Science of Food and Agriculture Food ColloidNutritionRheological MeasurementFood PhysicFood Structure	1999	131
Effect of different milling methods on chemical composition of whole wheat flour P. Prabhasankar, P. Haridas Rao European Food Research and Technology EngineeringChemical CompositionGrain ScienceWhole Wheat FlourGrain Quality	2001	123
Test baking of chapati - development of a method. P. Haridas Rao, K. Leelavathi, S. R. Shurpalekar Europe PMC (PubMed Central) Food ChemistryTest Baking ChapatiTest BakingHealth SciencesTesting Technique	1986	90
Effect of Mixing Period and Additives on the Rheological Characteristics of Dough and Quality of Biscuits R. Sai Manohar, P. Haridas Rao Journal of Cereal Science Rheological MeasurementMixing PeriodFood StructureRheologyFood Quality	1997	77
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
Optimization of ingredients and process conditions for the preparation of puri using response surface methodology C. N. Vatsala, D. C. Saxena, P. Haridas Rao International Journal of Food Science & Technology	2001	72
Interrelationship between rheological characteristics of dough and quality of biscuits; use of elastic recovery of dough to predict biscuit quality R. Sai Manohar, P. Haridas Rao Food Research International Rheological MeasurementBiscuit QualityEngineeringMechanical EngineeringRheological Property	2002	65
Effect of sugars on the rheological characteristics of biscuit dough and quality of biscuits R. Sai Manohar, P. Haridas Rao Journal of the Science of Food and Agriculture Food ChemistrySugar ContentSugar LevelFood PhysicFood Biophysics	1997	57
Mixograph studies. IV. The mechanism for which lipoxygenase increases mixing tolerance. R. C. Hoseney, P. Haridas Rao, J. M. Faubion, CFTRI Institutional Repository BiochemistryLipid PeroxidationPhysiologyMixograph StudiesMetabolic Control	1980	54

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