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T

T. Jeyarani

csir - central food technological research institute (cftri)

16H指数
22论文数
613被引数
收录论文 4
发表时间
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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
errINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
IF3.3
err2011-01-20
err15
PREAI
errMetwal, Nirmala; Jyotsna, R.; Jeyarani, T.; Rao, G. Venkateswara
err分享
err收藏
Effect of enzymatic interesterification on physicochemical properties of mahua oil and kokum fat blend
errFOOD CHEMISTRY
IF9.8
err2010-11-01
err38
PREAI
errJeyarani, T.; Reddy, S. Yella
err分享
err收藏
Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes
errFOOD HYDROCOLLOIDS
IF12.4
err2009-10-01
err75
PREAI
errSowmya, M.; Jeyarani, T.; Jyotsna, R.; Indrani, D.
err分享
err收藏
Trans-free plastic shortenings from coconut stearin and palm stearin blends
errFOOD CHEMISTRY
IF9.8
err2009-05-01
err24
PREAI
errJeyarani, T.; Khan, Mohd. Imtiyaj; Khatoon, Sakina
err分享
err收藏

研究方向

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合作学者
合作期刊
D
D. Indrani
H 指数: 33 · 论文数: 79
G
G. Venkateswara Rao
H 指数: 27 · 论文数: 121
J
Jyotsna Rajiv
H 指数: 19 · 论文数: 51
M
Mohammad Imtiyaj Khan
H 指数: 17 · 论文数: 36
M
M. Sowmya
H 指数: 8 · 论文数: 20
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