au.\*:("CHAUHAN, G. S")
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Effect of light on storage stability of prote-snacks = Effet de la lumière sur la stabilité à l'entreposage d'amuse-gueule «prote-snacks»SAXENA, S; CHAUHAN, G. S.Journal of food science and technology (Mysore). 1985, Vol 22, Num 1, pp 70-72, issn 0022-1155Article
Effect of intermittent frying and frying medium on the quality of potato chipsMEENAKSHI RANI; CHAUHAN, G. S.Food chemistry. 1995, Vol 54, Num 4, pp 365-368, issn 0308-8146Article
Some physico-chemical characteristics of defatted soy flour fortified noodlesNEPAL SING; CHAUHAN, G. S.Journal of food science and technology (Mysore). 1989, Vol 26, Num 4, pp 210-212, issn 0022-1155Article
Procces optimisation for lactic acid production from whey using lactobacillus strains = Optimisation du procédé de production d'acide lactique à partir du lactosérum et des souches de lactobacillusKUMAR, Sudh R; JHA, Y. K; CHAUHAN, G. S et al.Journal of food science and technology (Mysore). 2001, Vol 38, Num 1, pp 59-61, issn 0022-1155Article
Nutritional evaluation of soy fortified biscuitsSINGH, Ranjana; SINGH, Gurmukh; CHAUHAN, G. S et al.Journal of food science and technology (Mysore). 2000, Vol 37, Num 2, pp 162-164, issn 0022-1155Article
Radiation induced graft polymerisation of methyl acrylate and 4-vinyl pyridine onto GelatinKAUR, I; CHAUHAN, G. S; MISRA, B. N et al.Polymers & polymer composites. 1997, Vol 5, Num 4, pp 291-298, issn 0967-3911Article
Development of soy-fortified biscuits : II. Standardization of fat and sugar levelsSINGH, R; SINGH, G; CHAUHAN, G. S et al.Journal of food science and technology (Mysore). 1997, Vol 34, Num 6, pp 529-531, issn 0022-1155Article
Combining ability analysis of harvest index and its components in sorghumMISHRA, R. C; KANDALKAR, V. S; CHAUHAN, G. S et al.Indian Journal of Genetics and Plant Breeding. 1992, Vol 52, Num 2, pp 178-182, issn 0019-5200Article
Texture profile and consumer acceptability of defatted soyflour substituted traditional foodsPALLAVI SHARMA; CHAUHAN, G. S; PRATIMA AWASTHI et al.Journal of food science and technology (Mysore). 1992, Vol 29, Num 5, pp 322-323, issn 0022-1155Article
Evaluation of some U. P. hill wheats for their physical, chemical, rheological and bread making characteristicsNEELAM SINGH; USHA, M. S; CHAUHAN, G. S et al.Journal of food science and technology (Mysore). 1990, Vol 27, Num 4, pp 198-201, issn 0022-1155Article
Effect of enzyme active soy flour and roasted soy flour on rheological and baking characteristics of wheat flour = Effet d'une farine de soja active du point de vue enzymatique et d'une farine de soja grillée, sur les propriétés rhéologiques et l'aptitude boulangère de la farine de bléSHAH, A; CHAUHAN, G. S; VERM, N. S et al.Journal of food science and technology (Mysore). 1986, Vol 23, Num 5, pp 257-260, issn 0022-1155Article
Physical, sensory and chemical characteristics of wheat breads supplemented with fenugreek (Trigonella foenum graecum L.)SHARMA, H. R; CHAUHAN, G. S.Journal of food science and technology (Mysore). 2000, Vol 37, Num 1, pp 91-94, issn 0022-1155Article
Use of apple pomace as a source of dietary fiber in wheat breadMASOODI, F. A; CHAUHAN, G. S.Journal of food processing and preservation. 1998, Vol 22, Num 4, pp 255-263, issn 0145-8892Article
Effect of incorporation of defatted soy flour on the quality of biscuitsSINGH, R; SINGH, G; CHAUHAN, G. S et al.Journal of food science and technology (Mysore). 1996, Vol 33, Num 4, pp 355-357, issn 0022-1155Article
Changes in the quality of soybean during storage. Part I - Effect of storage on some physico-chemical properties of soybean = Modifications de la qualité du soja en cours d'entreposage. I. Effet de l'entreposage sur quelques propriétés physicochimiques du sojaNARAYAN, R; CHAUHAN, G. S; VERMA, N. S et al.Food chemistry. 1988, Vol 27, Num 1, pp 13-23, issn 0308-8146Article
Effect of granularity on the characteristics of extruded rice snack = Effet de la granulosité sur les propriétés des snacks de riz extrudésCHAUHAN, G. S; BAINS, G. S.Journal of Food Technology. 1985, Vol 20, Num 3, pp 305-309, issn 0022-1163Article
Development of soy-fortified biscuits and shelf-life studiesSINGH, Ranjana; SINGH, Gurmukh; CHAUHAN, G. S et al.Journal of food science and technology (Mysore). 2000, Vol 37, Num 3, pp 300-303, issn 0022-1155Article
Sensory characteristics of some fast foods prepared with cow milk paneer and soy paneer (tofu)PANT, A; CHAUHAN, G. S; TOMAR, N. S et al.Journal of food science and technology (Mysore). 1996, Vol 33, Num 3, pp 243-245, issn 0022-1155Article
Nutrient composition and relationship between physico-chemical and sensory qualities of sorghum genotypesDHINGRA, M; SRIVASTAVA, S; CHAUHAN, G. S et al.Journal of food science and technology (Mysore). 1992, Vol 29, Num 2, pp 97-100, issn 0022-1155Article
Varietal differences in some physical and chemical characteristics of grain sorghum (Sorghum bicolor (L.) moench)PARASHER, R. C; CHAUHAN, G. S; DHEER SINGH et al.Bulletin of grain technology. 1992, Vol 30, Num 2, pp 159-163, issn 0007-4896Article
Effects of stabilized rice bran: Fenugreek blends on the quality of breads and cookiesSHARMA, H. R; CHAUHAN, G. S.Journal of food science and technology (Mysore). 2002, Vol 39, Num 3, pp 225-233, issn 0022-1155, 9 p.Article
Estimates of variability, heritability and correlation for yield and its components in Vigna radiata (L) WilczekVYAS, G. D; CHAUHAN, G. S.Journal of the Indian Botanical Society. 1994, Vol 73, Num 1-2, pp 125-126, issn 0019-4468Article
Preparation of polymeric initiators of the anionic polymerization of lactams from polyetherdiolsSTEHLICEK, J; CHAUHAN, G. S; ZNASIKOVA, M et al.Journal of applied polymer science. 1992, Vol 46, Num 12, pp 2169-2175, issn 0021-8995Article
Equilibrium moisture content, BET monolayer moisture and crispness of extruted rice-legume snacksCHAUHAN, G. S; BAINS, G. S.International journal of food science & technology. 1990, Vol 25, Num 3, pp 360-363, issn 0950-5423, 4 p.Article
Changes in the quality of soybean during storage. Part 2. Effect of soybean storage on the sensory qualities of the products made therefrom = Modifications de la qualité du soja au cours de l'entreposage. II. Effet de l'entreposage du soja sur les propriétés organoleptiques des produits qui en dériventNARAYAN, R; CHAUHAN, G. S; VERMA, N. S et al.Food chemistry. 1988, Vol 30, Num 3, pp 181-190, issn 0308-8146Article