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10篇 您的检索式：作者名="Revanappa"

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		题名	作者	年代	出处	被引量
	1	Extraction and purification of phosphatidylcholine from soyabean lecithin显示文摘	Vilas V. Patil Revanappa V. Galge Bhaskar N. Thorat	2010	Separation and Purification Technology2010，，2：	2
	2	Studies on pento sans in Indian wheat (Triticum aestivum ) varieties in relation to ehapati making quality显示文摘	Revanappa S B Bhagwat S G Salimath P V	2007	Food Chemistry2007，104，：	1
	3	Structure characterization of hemicelluloses A from wheat(Triticum aestivum) vatieties differing in their chapatti-making quality显示文摘	Revanappa S B Salimath P V	2010	Carbohydrate Polymers2010，79，：	1
	4	Effect of per oxidase on textural quality of dough and arabinoxylan character isties isolated from whole wheat flour dough显示文摘	Revanappa S B Salimath P V PrasadaRao U J S	2014	International Journal of Food Properties2014，17，10：	1
	5	Extraction and purification of phosphatidylcholine from soybean lecithin显示文摘	Vilas V Patil Revanappa V Galge Bhaskar N Thorat	2010	Separation and Purification Technology2010，75，2：	1
	6	Comparison of nurick grading system and modified Japanese orthopaedic association scoring system in evaluation of patients with cervical spondylotic myelopathy显示文摘	Revanappa KK Rajshekhar V		0，，09：	1
	7	Structural variations of arabinoxylans extracted from different wheat (Triticum aestivum) cultivars in relation to chapati- quality显示文摘	REVANAPPA S B NANDINI C D SALIMATH P V	2015	Food Hydrocolloids2015，，43：	1
	8	Structuralcharacterisation of pentosans from hemicellulose B of wheat varie-ties with varying chapati-making quality 显示文摘	REVANAPPA S B NANDINI C D SALIMATH P V	2010	Food Chemistry2010，119，1：	1
	9	Extrac- tion and purification of phosphatidylcholine from soyabean leci- thin显示文摘	Vilas V Patil Revanappa V Galge Bhaskar N Thorat	2010	Separation and Purification Technology2010，2，75：	1
	10	Structural varia-- tions of arabinoxylans extracted from differenl wheat (Triticum aestivum) eultivars in relation to chapati-quality 显示文摘	Revanappa S B Nadini C l) Salimath P V	2015	Food Hydrocolloids2015，，43：	1

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