Concepedia

P. Haridas Rao

PH

36

Publications

1.5K

Citations

22

H-Index

1980

Active since

Affiliations

Central Food Technological Research Institute(Current)

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

Top concepts

HealthFood QualityFood EngineeringEngineeringFood ChemistryRheologyAgricultural EconomicsFood TechnologyGrain ScienceNutrition

Publications per year

1980–2004

36

Publications

36

Distribution of Enzymes in Wheat Flour Mill Streams

K. Uma Rani, U.J.S. Prasada Rao, K. Leelavathi et al. · Journal of Cereal Science · 2001 · 153 citations

Water Quality, Microbiology, Downstream Processing +1

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 · 1999 · 131 citations

Food Colloid, Nutrition, Rheological Measurement +13

Effect of different milling methods on chemical composition of whole wheat flour

P. Prabhasankar, P. Haridas Rao · European Food Research and Technology · 2001 · 123 citations

Engineering, Chemical Composition, Grain Science +3

Test baking of chapati - development of a method.

P. Haridas Rao, K. Leelavathi, S. R. Shurpalekar · Europe PMC (PubMed Central) · 1986 · 90 citations

Food Chemistry, Test Baking Chapati, Test Baking +8

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 · 1997 · 77 citations

Rheological Measurement, Mixing Period, Food Structure +5

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