Jyotsna Rajiv - Publications, H-index & Citations

Jyotsna Rajiv

council of scientific & industrial research (csir) - india

19H指数

51论文数

1.3K被引数

收录论文 14

发表时间

Evaluation and utilization of commercial processed flour mill streams for development of specialty flour for pizza base 商业加工面粉研磨流评价与利用：用于开发比萨饼底专用面粉

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

IF3.3

2025-05-26

PREAI

Mahajan, Snehal; Kumar, Ashwin; Rajiv, Jyotsna; Inamdar, Aashitosh A.

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

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 replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes

FOOD HYDROCOLLOIDS

IF12.4

2009-10-01

PREAI

Sowmya, M.; Jeyarani, T.; Jyotsna, R.; Indrani, D.

Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake

FOOD HYDROCOLLOIDS

IF12.4

2009-05-01

104

PREAI

Ashwini, A.; Jyotsna, R.; Indrani, D.

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

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

Effect of storage on the rheological and parotta-making characteristics of frozen parotta dough

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2002-12-01

PREAI

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

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