Hasil Pencarian - K. Muthukumarappan

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  1. 1
    Study of continuous flow ultrasonication to improve total phenolic content and antioxidant activity in sorghum flour and its comparison with batch ultrasonication

    Study of continuous flow ultrasonication to improve total phenolic content and antioxidant activity in sorghum flour and its comparison with batch ultrasonication oleh Umesh C. Lohani, K. Muthukumarappan

    Diterbitkan 2021-03-01
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  2. 2
    Moisture Sorption Characteristics of Corn Stover and Big Bluestem

    Moisture Sorption Characteristics of Corn Stover and Big Bluestem oleh C. Karunanithy, K. Muthukumarappan, A. Donepudi

    Diterbitkan 2013-01-01
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  3. 3
    Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Unmelted texture

    Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Unmelted texture oleh P. Salunke, C. Marella, J.K. Amamcharla, K. Muthukumarappan, L.E. Metzger

    Diterbitkan 2022-10-01
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  4. 4
    Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Melt and stretch properties

    Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Melt and stretch properties oleh P. Salunke, C. Marella, J.K. Amamcharla, K. Muthukumarappan, L.E. Metzger

    Diterbitkan 2022-10-01
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