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Publications by G. Bhuvaneshwari
Development and Evaluation of Cooking Properties of Instant Noodles Incorporated With Drumstick Leaf Powder and Defatted Soybean Flour
International Journal of Current Microbiology and Applied Sciences
Investment Pattern in Indonesia – An Overview
Restaurant Business
Tourism
Hospitality Management
Leisure
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Quality Characteristics of Waxy Corn Noodles Containing Defatted Soybean Powder
Journal of the Korean Society of Food Science and Nutrition
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Study on Development of Noodles Supplemented With Soya Flour and Carrot Powder
International Journal of Trend in Scientific Research and Development
Studies on Preparation and Quality of Nutritious Noodles by Incorporation of Defatted Rice Bran and Soy Flour
Journal of Food Processing & Technology
Enrichment of Wheat Flour Noodles With Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties
International Journal of Current Microbiology and Applied Sciences
DEVELOPMENT OF CINNAMON FLAVOURED INSTANT PORRIDGE POWDER USING AMYLASE TREATED KITHUL FLOUR (Caryota Urens)
Effect of Wheat Flour Noodles With Bombyx Mori Powder on Glycemic Response in Healthy Subjects
Preventive Nutrition and Food Science
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Functional Properties of Sausage Rolls Made From Cocoyam and Wheat Flour Enriched With Soybean Flour
Food Science and Nutrition Studies
Evaluation of Resistant Starch in Crackers Incorporated With Unpeeled and Peeled Pumpkin Flour
American Journal of Food Technology
Food Science
Effects of Defatted Soy Flour Incorporation on Physical, Sensorial and Nutritional Properties of Biscuits
Journal of Food Processing & Technology