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Nutritional improvement of Indian Dosa batters by yeast enrichment and black gram replacement = Amélioration de la valeur nutritive de la pâte Dosa indienne par un enrichissement en levures et le remplacement du haricot mungoSONI, S. K; SANDHU, D. K.Journal of fermentation and bioengineering. 1989, Vol 68, Num 1, pp 52-55, issn 0922-338XArticle

Testing of a convection type cylindrical dryer for production of instant soy-dosa mix = Evaluation d'un sècheur cylindrique par convection pour la production d'un mélange soja-dosa instantanéPATIL, R. T; JHA, Krishna; SINGH, Jaswant et al.Journal of food science and technology (Mysore). 2001, Vol 38, Num 2, pp 111-115, issn 0022-1155Article

Steady shear rheology of rice-blackgram suspensions and suitability of rheological modelsBHATTACHARYA, S; BHAT, K. K.Journal of food engineering. 1997, Vol 32, Num 3, pp 241-250, issn 0260-8774Article

Kognition und innere Wahrnehmung : Krankheitsklassifikation von Singhalesen in Kalubowila (Sri Lanka) = Cognition and interior perception : Classification among Singhelese in Kalubowila (Sri Lanca) = Cognition et perception interne : la classification des maladies chez les Singalais à Kalubowila (Sri Lanka)WALDECKER, P.Curare. 1996, Vol 19, Num 1, pp 109-120, issn 0344-8622Article

Optimization of physicochemical parameters for Indian Dosa batter fermentationSANDHU, D. K; SONI, S. K.Biotechnology letters. 1988, Vol 10, Num 4, pp 277-282, issn 0141-5492Article

The effect of rice flour on pasting and particle size distribution of green gram (Phaseolus radiata, L. Wilczek) dried batterWALDE, Sudhir G; TUMMALA, Jyothirmayi; LAKSHMINARAYAN, Sudha M et al.International journal of food science & technology. 2005, Vol 40, Num 9, pp 935-942, issn 0950-5423, 8 p.Article

Utilization of whey protein concentrate in Ragi (Eleusine coracana) based food productsTRIPATHY, Suchitra; VIJAYALAKSHMI, D; JAYAPRAKASHA, H. M et al.Journal of food science and technology (Mysore). 2003, Vol 40, Num 2, pp 157-161, issn 0022-1155, 5 p.Article