دنبال کردن
Padmanaban Krishnan
Padmanaban Krishnan
رابطه نامشخص
ایمیل تأیید شده در sdstate.edu
عنوان
نقل شده توسط
نقل شده توسط
سال
Quality of bread from composite flour of sorghum and hard white winter wheat
RF Abdelghafor, AI Mustafa, AMH Ibrahim, PG Krishnan
Advance Journal of Food Science and Technology 3 (1), 9-15, 2011
2202011
A review of health-beneficial properties of oats
D Paudel, B Dhungana, M Caffe, P Krishnan
Foods 10 (11), 2591, 2021
1702021
Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers
M Niu, GG Hou, J Kindelspire, P Krishnan, S Zhao
Food Chemistry 223, 16-24, 2017
1132017
Changes of isoflavones during processing of soy protein isolates
C Wang, Q Ma, S Pagadala, MS Sherrard, PG Krishnan
Journal of the American Oil Chemists' Society 75 (3), 337-341, 1998
1061998
Effect of commercial oat bran on the characteristics and composition of bread
PG Krishnan, KC Chang, G Brown
Cereal Chem 64 (1), 55-58, 1987
901987
Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits
P Singha, SK Singh, K Muthukumarappan, P Krishnan
Food Science & Nutrition 6 (7), 1914-1926, 2018
772018
Effect of wheat genotype and environment on relationships between dough extensibility and breadmaking quality
M Caffe‐Treml, KD Glover, PG Krishnan, GA Hareland, KD Bondalapati, ...
Cereal Chemistry 88 (2), 201-208, 2011
632011
Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains‐based snacks
P Singha, K Muthukumarappan, P Krishnan
Food Science & Nutrition 6 (1), 101-110, 2018
452018
Incorporating Distillers Grains in Food Products1
KA Rosentrater, PG Krishnan
Cereal Foods World 51 (2), 52, 2006
432006
Variability and relationships among mixolab, mixograph, and baking parameters based on multienvironment spring wheat trials
M Caffe‐Treml, KD Glover, PG Krishnan, GA Hareland
Cereal Chemistry 87 (6), 574-580, 2010
412010
Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread)
S Pourafshar, KA Rosentrater, PG Krishnan
Journal of food science and technology 52, 5691-5699, 2015
402015
Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread
X Li, C Wang, PG Krishnan
Food Science & Nutrition 8 (8), 3999-4008, 2020
322020
Effects of sorghum flour addition on chemical and rheological properties of hard white winter wheat
RF Abdelghafor, AI Mustafa, AMH Ibrahim, YR Chen, PG Krishnan
Advance Journal of Food Science and Technology 5 (11), 1407-1412, 2013
312013
Measurement of protein and oil content of oat cultivars using near-infrared reflectance spectroscopy.
PG Krishnan, WJ Park, KD Kephart, DL Reeves, GL Yarrow
281994
Effects of steeping conditions during wet‐milling on the retentions of tocopherols and tocotrienols in corn
C Wang, J Ning, PG Krishnan, DP Matthees
Journal of the American Oil Chemists' Society 75 (5), 609-613, 1998
241998
A single analytical platform for the rapid and simultaneous measurement of protein, oil, and beta-glucan contents of oats using near-infrared reflectance spectroscopy
D Paudel, M Caffe-Treml, P Krishnan
Cereal Foods World 63 (1), 17-25, 2018
232018
Production of Barbari bread (traditional Iranian bread) using different levels of distillers dried grains with Solubles (DDGS) and sodium Stearoyl lactate (SSL)
S Pourafshar, KA Rosentrater, PG Krishnan
Foods 7 (3), 31, 2018
222018
Retention of isoflavones and saponins during the processing of soy protein isolates
J Lin, PG Krishnan, C Wang
Journal of the American Oil Chemists' Society 83, 59-63, 2006
222006
Development, analysis, and sensory evaluation of improved bread fortified with a plant-based fermented food product
M Cabello-Olmo, PG Krishnan, M Araña, M Oneca, JV Díaz, M Barajas, ...
Foods 12 (15), 2817, 2023
192023
Changes in chemical and physical properties of Latin American wheat flour based tortillas substituted with different levels of distillers dried grains with solubles (DDGS)
S Pourafshar, KA Rosentrater, PG Krishnan
Journal of Food Science and Technology 52, 5243-5249, 2015
152015
سیستم در حال حاضر قادر به انجام عملکرد نیست. بعداً دوباره امتحان کنید.
مقاله‌ها 1–20