G. Venkateswara Rao

发表

Chemical constituents and biological studies of Origanum vulgare Linn.

M. Sahoo, N. Radhakrishnan, T. Mukhopadhyay, 2011, Pharmacognosy research.

Physicochemical and microstructure analysis of flour mill streams and milled products

D. Indrani, S. Sakhare, A. Inamdar, 2013, Journal of Food Science and Technology.

Monohydroxylation of unsaturated oils: III. Use of halogen intermediates

K. Achaya, R. Subbarao, G. Venkateswara Rao, 1970 .

Structural, optical and mechanical properties of ternary CaO-CaF2-P2O5 glasses

G. Venkateswara Rao, H. D. Shashikala, H. Shashikala, 2014, Journal of Advanced Ceramics.

Monohydroxylation of unsaturated oils: I. Sulfation-hydrolysis and sultone-formation

K. Achaya, G. Venkateswara Rao, 1970 .

Optical and mechanical properties of calcium phosphate glasses

H. Shashikala, G. Venkateswara Rao, 2014, Glass Physics and Chemistry.

Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour

Sheetal Gupta, G. Venkateswara Rao, Crassina A. Shimray, 2012, International journal of food sciences and nutrition.

Effect of Whey Protein Concentrate on the Rheological and Baking Properties of Eggless Cake

D. Indrani, R. Sai Manohar, G. Venkateswara Rao, 2007 .

Influence of debittered, defatted fenugreek seed powder and flaxseed powder on the rheological characteristics of dough and quality of cookies

T. Jeyarani, G. Venkateswara Rao, R. Jyotsna, 2011, International journal of food sciences and nutrition.

Wheat Bran Stabilization and its Use in the Preparation of High-Fiber Pasta

M. Sudha, G. Venkateswara Rao, P. R. Ramasarma, 2011, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Development of protein and fiber enriched breads by supplementation of roller milled fractions of green gram

D. Indrani, G. Venkateswara Rao, Milind, 2013, Journal of Food Science and Technology.

Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread

M. Sudha, Hafeeza Khanum, G. Venkateswara Rao, 2015, Journal of Food Science and Technology.

Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta

G. Venkateswara Rao, Jyotsna Rajiv, Milind, 2015, Journal of Food Science and Technology.

Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leaves

M. Sudha, G. Rajeswari, G. Venkateswara Rao, 2014, Journal of Food Science and Technology.

Chemical, rheological and parotta making characteristics of flourmill streams

P. Prabhasankar, D. Indrani, G. Venkateswara Rao, 2003 .

Monohydroxylation of unsaturated oils: II. Autoxidation-reduction

K. Achaya, G. Venkateswara Rao, 1970 .