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15篇 您的检索式：作者名="HARIDAS R P"

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		题名	作者	年代	出处	被引量
	1	Inactivation of lipase and lipoxygenase in cereal bran, germand soybean by microwave treatment 显示文摘	VETRINANI R JYOTHIRMAYI N HARIDAS R P	1992	Food Science and Technology1992，25，6：	1
	2	Effect of damage starch on the ehapatti-making quality of whole wheat flour显示文摘	Haridas R P Leelavathe K	1989	Cereal Chemistry1989，66，：	1
	3	Influence of additives on the rheological characteristics and baking quality of wheat flours显示文摘	Ravi R Manohar R Haridas P	2000	European Food Res and Tech2000，210，3：	1
	4	Use of Rapid Visco Analyser(RVA) for measuring the pasting characteristics of wheat flour as influenced by additives显示文摘	RAVI R MANOHAR R Sai HARIDAS Rao P	1999	Journal of the Science of Food & Agriculture1999，79，12：	1
	5	Factors influencing the response of improvers in commercial Indian wheat' s flours显示文摘	Ravi R Haridas Rao P	1995	Food Science and Technology1995，32，：	1
	6	Interrelationship between rheological characteristics of dough and quality of biscuits; use of elastic recovery of dough to predict biscuit quality 显示文摘	Sai Manohar R Haridas Rao P	2002	Food Research International2002，35，9：	1
	7	Quality characteristics of wheat flour milled streams显示文摘	Prabhasankar P Sudha M L Haridas R P	2000	Food Research International2000，33，：	1
	8	Effect of Mixing Period and Additives on the Rheological Characteristics of Dough and Quality of Biscuits显示文摘	Manohar R Sair Rao Haridas P	1997	Journal of Cereal Science1997，25，2：	1
	9	Medical thoracoseopy vs closed pleural biopsy in pleural effusions: a randomized controlled study显示文摘	Haridas N K P S T P R	2014	Clin Diagn Res2014，8，5：	1
	10	Inactivation of lipase and lipoxygenase in cereal bran, germ and soybean by microwave treatment 显示文摘	Vetrimani R Jyothirmayi N Haridas R P	1992	Lebensmittel-Wissenschaft und-Technologie1992，25，6：	1
	11	Effect of heat treatment on the nutritive value of wheat germ显示文摘	Kumar G V Emilia V T Haridas R P	1980	Journal of Food Science and Technology1980，17，6：	1
	12	Effect of of mixing period and additives on the rheological characteristic of dough and quality biscuits显示文摘	R Sai Manohar P Haridas Rao	1997	J Cereal Sci1997，25，3：	1
	13	Effect of mixing method on the theological characteristics of biscuit dough and the quality of biscuits 显示文摘	Sai Manohar P Haridas R	1999	Eur Food Res Teehnol1999，，210：	1
	14	Effect of emulsifiers,fat level andtype on the rheological characteristics of biscuit dough and quality of bis-cuits显示文摘	SAI MANOHAR R HARIDAS RAO P	1999	Journal of Science of Food and Agriculture1999，79，：	1
	15	Influence of additives on the rheological characteristics and baking quality of wheat flours显示文摘	Haridas Rao P	2000	European Food Research and Technology2000，210，：	1

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