G. Venkateswara Rao - Publications, H-index & Citations

G. Venkateswara Rao

council of scientific & industrial research (csir) - india

27H指数

121论文数

1.7K被引数

收录论文 17

发表时间

Securing trustworthy evidence for robust forensic cloud-blockchain environment for immigration management with improved ECC encryption

EXPERT SYSTEMS WITH APPLICATIONS

IF7.5

2023-11-01

PREAI

Shinde, Sahadev Maruti; Gurrala, Venkateswara Rao

Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2011-11-04

PREAI

Gupta, Sheetal; Shimray, Crassina A.; Rao, G. Venkateswara

Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta - An Indian flat bread

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2011-04-01

OAAI

Indrani, D.; Swetha, P.; Soumya, C.; Rajiv, Jyotsna; Rao, G. Venkateswara

Wheat porridge with soy protein isolate and skimmed milk powder: Rheological, pasting and sensory characteristics

JOURNAL OF FOOD ENGINEERING

IF5.8

2011-03-01

PREAI

Manohar, R. Sai; Devi, G. R. Urmila; Bhattacharya, Suvendu; Rao, G. Venkateswara

Influence of debittered, defatted fenugreek seed powder and flaxseed powder on the rheological characteristics of dough and quality of cookies 去苦脱脂胡芦巴种子粉和亚麻籽粉对面团流变学特性和饼干品质的影响

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2011-01-20

PREAI

Metwal, Nirmala; Jyotsna, R.; Jeyarani, T.; Rao, G. Venkateswara

Effect of surfactant gels on dough rheological characteristics and quality of bread

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2010-12-17

PREAI

Azizi, MH; Rao, GV

Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta)

FOOD RESEARCH INTERNATIONAL

IF8

2007-12-01

PREAI

Indrani, D.; Prabhasankar, P.; Rajiv, Jyotsna; Rao, G. Venkateswara

Effect of whey protein concentrate on the rheological and baking properties of eggless cake

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2007-07-31

OAAI

Jyotsna, R.; Manohar, R. Sai; Indrani, D.; Rao, G. Venkateswara

Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T-Durum wheat variety

JOURNAL OF FOOD ENGINEERING

IF5.8

2007-06-01

PREAI

Prabhasankar, P.; Rajiv, Jyotsna; Indrani, D.; Rao, G. Venkateswara

Rheological characteristics of wheat flour dough as influenced by ingredients of parotta

JOURNAL OF FOOD ENGINEERING

IF5.8

2007-03-01

PREAI

Indrani, D.; Rao, G. Venkateswara

Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making

JOURNAL OF FOOD ENGINEERING

IF5.8

2007-02-01

PREAI

Indrani, D.; Manohar, R. Sai; Rajiv, Jyotsna; Rao, G. Venkateswara

Scanning electron microscopy, rheological characteristics, and bread-baking performance of wheat-flour dough as affected by enzymes

JOURNAL OF FOOD SCIENCE

IF3.4

2006-07-20

PREAI

Indrani, D; Prabhasankar, P; Rajiv, J; Rao, GV

Influence of enzymes on rheological, microstructure and quality characteristics of parotta - an unleavened Indian flat bread

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2004-09-09

PREAI

Prabhasankar, P; Indrani, D; Jyotsna, R; Rao, GV

Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2004-05-01

PREAI

Jyotsna, R; Prabhasankar, P; Indrani, D; Rao, GV

Chemical, rheological and parotta making characteristics of flourmill streams

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2003-09-01

PREAI

Indrani, D; Rajiv, J; Prabhasankar, P; Rao, GV

Changes in the physical-chemical and organoleptic characteristics of parotta during storage

FOOD RESEARCH INTERNATIONAL

IF8

2000-06-01

PREAI

Indrani, D; Rao, SJ; Sankar, KU; Rao, GV

Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta

FOOD RESEARCH INTERNATIONAL

IF8

2000-01-01

PREAI

Indrani, D; Rao, GV

研究方向