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67篇 您的检索式：作者名="LEELAVATHI K"

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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	ML Sudha V Baskaran b K Leelavathi	2007	Food Chemistry2007，104，：	1
2	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
3	Effect of fat-type on cookie dough and cookie quality 显示文摘	Jacob Jissy Leelavathi K	2007	Journal of Food Engineering2007，79，：	1
4	Mango peel powder:A potential source of antioxidant and dietary fiber in macaroni preparations显示文摘	Ajila C M Aalami M Leelavathi K	2010	Innovative food science and emerging technologies2010，11，1：	1
5	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
6	Distribution of enzymes in wheat flour mill streams显示文摘	Ranik U Prasada U J S Leelavathi K	2001	Journal of Cereal Science2001，34，：	1
7	Mango peel powder: A potential source of antioxi- dant and dietary fiber in macaroni preparations显示文摘	Ajila CM Aalami M Leelavathi K	2010	Innov Food Sci EmergTechnol2010，11，1：	1
8	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
9	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
10	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
11	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
12	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
13	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
14	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
15	Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations显示文摘	Ajila C M Aalami M Leelavathi K	2010	Innovative food science and emerging technologies2010，11，1：	1
16	Distribution of Enzymes in Wheat Flour Mill Streams显示文摘	Rani K U Prasada U J S Leelavathi K	2001	Journal of Cereal Science2001，34，：	1
17	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
18	Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder显示文摘	Ajila C M Leelavathi K Prasada Rao U J S	2008	Journal of cereal science2008，48，2：	1
19	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
20	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

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