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Publications by H.W. Deshpande

Studies on Process Development and Quality Evaluation of Sour Dough Bread

International Journal of Current Microbiology and Applied Sciences

English

Studies on Process Development and Organoleptic Evaluation of Blended Wine From Grape, Guava and Non Juice

International Journal of Current Microbiology and Applied Sciences

English

Related publications

Studies on Frozen Dough Method. Part I. Effects of Dough Expansion Rate Before Freezing on Roughness of Bread Crust.

Nippon Shokuhin Kagaku Kogaku Kaishi

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Evaluation of Extruded-Expelled Low-Fat Soybean Flour in Flour Blends and the Effects on Bread and Dough Development

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The Effect of Oat Bran on the Dough Rheology and Quality of Chinese Steamed Bread

Grain & Oil Science and Technology

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Development and Quality Evaluation of Bread Supplemented With Jackfruit Seed Flour

International Journal of Nutrition and Food Sciences

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Studies on Development and Quality Evaluation of Composite Flour Cookies

FOOD SCIENCE RESEARCH JOURNAL

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Effect of Heated Gluten on Bread-Making Qualities of Yudane Dough

Nippon Shokuhin Kagaku Kogaku Kaishi

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Confocal Raman Microscopy of Frozen Bread Dough

Journal of Cereal Science

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Quality Evaluation of Fibre- Enriched Bread

International Journal of Nutrition and Food Sciences

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Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

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