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64篇 您的检索式：作者名="SUDHA M L"

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	题名	作者	年代	出处	被引量
1	Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making 显示文摘	Sudha M L Baskaran V Leelavathi K	2007	Food Chemistry2007，，104：	1
2	Influence of fiber from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality 显示文摘	Sudha M L Vetrimani tL Leelavathi K	2007	Food Chemistry2007，100，4：	1
3	Influence of fiber from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality显示文摘	SUDHA M L VETRIMANI R LEELAVATHI K	2007	Food Chemistry2007，100，：	1
4	Apple pomaee as a source of dietary fiber and polyphenols and its effect on the theological characteristics and cake making 显示文摘	Sudha M L Baskaran V Leelavathi K	2007	Food Chemistry2007，104，：	1
5	Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality 显示文摘	Sudha M L Srivastava A K Vetrimani R	2007	Journal of Food Engineering2007，80，：	1
6	Influ-ence of fiber from different cereals on the rheo-logical characteristics of wheat flour dough andon biscuit quality 显示文摘	Sudha M L Vetrimani R Leelavathi K	2007	Food Chemistry2007，100，4：	1
7	Influ ence of fiber from different cereals on the rheo logical characteristics of wheat flour dough and on biscuit qualiy显示文摘	Sudha M L Vetrimani R Leelavathi K	2007	Food Chemistry2007，100，：	1
8	Influence of defatted soy flour and whey protein concentrate on dough rheologieal charac- teristics and quality of instant vermicelli 显示文摘	Sudha M L Rajeswari G Rao G V	2011	Journal of Texture Studies2011，42，1：	1
9	Apple pomace as a source of dietary fiber and polyphenols and its drrect on the rheological characteristics and cake making显示文摘	Sudha M L Baskaran V Leelavathi K	2007	Food Chemistry2007，104，2：	1
10	Studies on heat sta- bilized wheat germ and its influence on rheological character- istics of dough 显示文摘	Srivastava A K Sudha M L Baskaran V	2007	European Food Research and Technolo- gy2007，224，3：	1
11	Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making显示文摘	Sudha M L Baskaran V Leelavathi K	2007	Food Chemistry2007，，104：	1
12	Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making显示文摘	Sudha M L Baskaran V Leelavath K		0，，02：	1
13	Apple pomace as a source of dietary fiber and polyphenoIs and its effect on the rheological characteristics and cake making 显示文摘	SUDHA M L BASKARAN V LEELAVATHI K	2007	Food Chemistry2007，104，2：	1
14	Effect of hydrocolloids on the rheological,microscopic,mass transfer characteristics during frying and quality characteristics of puri显示文摘	PARIMALA K R SUDHA M L	2012	Food Hydrocolloids2012，27，1：	1
15	Studies oil pasting and structural characteristics of thermally treated wheat germ 显示文摘	Sudha M L Srivastava A K Leelavathi K	2007	European Food Research and Technolo~2007，225，34：	1
16	Influence of fibre fromdifferent cereals on the rheological characteristics of wheat flourdough and on biscuit quality 显示文摘	Sudha M L Vetrimani R Leelavathi K	2007	Food Chemistry2007，100，4：	1
17	Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality显示文摘	Sudha M L Vetrimani R Leelavathi K	2007	Food Chemistry2007，100，：	1
18	Influence of fiber form different cereals on the theological characteristics of wheatf- lour dough and on biscuit quality显示文摘	Sudha M L Vetrimani R Leelavathi K	2007	Food Chemistry2007，100，：	1
19	Fat replace- ment in soft dough biscults:Its implications on dough rheolo gy and biscuit quality显示文摘	Sudha M L Srivastava A K Vetrimani R	2007	Journal of Food Engineering2007，80，3：	1
20	Influence of defatted soy flour and whey protein concentrate on dough rheological characteristics and quality of instant vermicelli显示文摘	SUDHA M L RAJESWARI G RAO G V	2011	Journal of Texture Studies2011，42，1：	1

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