T. Indira

发表

A method for preparation of mustard (Brassica juncea) powder with retained pungency and reduced bitterness

S. Sindhu, P. Maya, T. Indira, 2012 .

Enzymatic process of rice bran: a stabilized functional food with nutraceuticals and nutrients

Purnima Kaul Tiku, C. Radha, A. Jyothi Lakshmi, 2015, Journal of Food Science and Technology.

The proximate composition of African Bush Mango kernels ( Irvingia gabonensis ) and characteristics of its oil

C. Radha, B. Ogunsina, T. Indira, 2012 .

Quality characteristics and stability of Moringa oleifera seed oil of Indian origin

C. Radha, B. Ogunsina, T. Indira, 2014, Journal of Food Science and Technology.

Enhancement of Bioavailability of Fenofibrate with Alpha Tocopherol andPhospholipids as Solubilizers

P. Lakshmi, T. Indira, J. Balasubramaniam, 2012 .

Bioequivalence & Bioavailability

Ning Wang, P. Lakshmi, T. Indira, 2012 .

Grinding characteristics of some legumes

S. Bhattacharya, T. Indira, 2006 .

Effect of refining of crude rice bran oil on the retention of oryzanol in the refined oil

A. G. Krishna, S. Khatoon, A. G. Gopala Krishna, 2001 .

Water degumming of rice bran oil: a response surface approach

S. Bhattacharya, J. Hemavathy, A. G. Krishna, 2000 .

Agglomeration of a model food powder: effect of maltodextrin and gum Arabic dispersions on flow behavior and compacted mass.

S. Bhattacharya, S. Ghosal, T. Indira, 2010 .

Preparation and physico chemical characteristics evaluation of rice bran lecithin in relation to soya lecithin.

A. G. Krishna, T. Indira, A. Pragasam, 2002 .