Concepedia

G. K. Rajeswari

GK

Statistics

Publications

4

Citations

105

H-Index

4

Active since

2010

Affiliations

Central Food Technological Research Institute(Current)

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

Top concepts

Publications per year

2010–2013

4

Publications

4

Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics

G. K. Rajeswari, S. Susanna, P. Prabhasankar et al. · Food Bioscience · 2013 · 37 citations

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INFLUENCE OF DEFATTED SOY FLOUR AND WHEY PROTEIN CONCENTRATE ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF INSTANT VERMICELLI

M. L. Sudha, G. K. Rajeswari, G. Venkateswara Rao · Journal of Texture Studies · 2010 · 29 citations

, , +16

EFFECT OF WHEAT AND OAT BRANS ON THE DOUGH RHEOLOGICAL AND QUALITY CHARACTERISTICS OF INSTANT VERMICELLI

M. L. Sudha, G. K. Rajeswari, G. Venkateswara Rao · Journal of Texture Studies · 2011 · 28 citations

, , +16

Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leaves

M. L. Sudha, G. K. Rajeswari, G. Venkateswara Rao · Journal of Food Science and Technology · 2013 · 11 citations · Full text

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