维普期刊资源整合服务平台（V6.5）

31篇 您的检索式：作者名="D Indrani"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	Peroxyl radical scavenging activity of Gingkgo biloba extract Egb761 显示文摘	Indrani M Lucia M Marie T D	1995	Biochemcal Pharmacology1995，49，11：	1
2	Embryo Implantation显示文摘	Daniel D Indrani B Sudhandsu K	2000	Developmental Biology2000，223，2：	1
3	Freeze Drying Technique for Microencapsulation of Garcinia Fruit Extract and its Effect on Bread Quality显示文摘	Ezhilarasi P N Indrani D Jena B S	2013	Journal of Food Engineering2013，117，4：	1
4	Reduction of acrylamide formation in sweet bread with L-asparaginase treatment 显示文摘	Mohan Kumar N S Shimray C A Indrani D	2014	Food Bioprocess Technology2014，，7：	1
5	Microstructural effects on the mechanical behavior of B-modified Ti-6Al-4V alloys显示文摘	Sen Indrani Tamirisakandala S Miracle D B	2007	Acta Materialia2007，55，：	1
6	Alveograph as a tool to assess the quality characteristics of wheat flour for parotta mak- ing显示文摘	Indrani D Sai Manohar R Jyotsna Rajiv G	1989	Cereal Chem1989，66，：	1
7	Effect of additives on rheological characteristics and quality of wheat flour parotta 显示文摘	Indrani D Rao G Venkateswara	2006	Journal of Texture Studies2006，37，：	1
8	Changes in the physical-chemical and organoleptic characteristics of parotta during storage显示文摘	Indrani D Jyothsna-Ran S and Udaya-Sankar K	2000	Food Research International2000，33，：	1
9	Computational fluid dynamics (CFD) modeling of anelectrical heating oven for bread-baking process显示文摘	CHHANWAL N ANISHAPARVIN A INDRANI D	2010	Journal ofFood Engineering2010，100，3：	1
10	Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality显示文摘	P N Ezhilarasi D Indrani B S Jena	2013	Journal of Food Engineering2013，117，4：	1
11	Studies on interaction between ste- vioside, liquid sorbitol, hydrocolloids and emulsifiers for replace- ment of sugar in cakes显示文摘	G Manisha C Soumya D Indrani	2012	Food Hydrocolloids2012，29，2：	1
12	Effect of hydrocolloids and emulsifiers on the rheological,microstruetural and quality characteristics of eggless cake显示文摘	ASHWINI A JYOTSNA R INDRANI D	2009	Food Hydrocolloids2009，23，：	1
13	Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake显示文摘	ASHWINI A JYOTSNA R INDRANI D	2009	Food Hydrocolloids2009，23，：	1
14	Changes in the physical-chemical and organoleptic characteristics of pa- rotta during storage显示文摘	Indrani D Jyothsna Rao S Udaya Sankar K	2000	Food Research International2000，33，5：	1
15	Physieochemieal and mierostrueture analysis of flour mill streams and milled products 显示文摘	Sakhare S D Inamdar A A Indrani D	2013	Journal of Food Science and Technology2013，52，1：	1
16	Computational fluid dynamics (CFD) modeling of an elec- trical heating oven for bread-baking process 显示文摘	CHHANWAL N ANISHAPARVIN A INDRANI D	2010	Journal of Food Engineering2010，100，：	1
17	Effect of hydrocolloids and emulsifiers on the theological, microstructural and quality characteristics of eggless cake 显示文摘	Ashwini A Jyotsna R Indrani D	2009	Food Hydrocolloids2009，23，3：	1
18	Fa- tigue in Ti-6AI-4V-B alloys显示文摘	INDRANI S GOPINATH K RANJAN D	2010	Acta Materialia2010，58，：	1
19	Micro- structural effects on the mechanical behavior of B - modified Ti-6A1-4V alloys 显示文摘	Indrani Sen Tamirisakandala S Miracle D B	2007	Aeta Materialia2007，55，15：	1
20	Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process显示文摘	Chhanwal N Anishaparvin A Indrani D		0，，3：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示