Suresh D. Sakhare

发表

Chapati Making Quality of Whole Wheat Flour (Atta) Obtained by Various Processing Techniques

P. Prabhasankar, S. Sakhare, A. Inamdar, 2015 .

Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta

D. Indrani, C. Soumya, G. V. Rao, 2014, Journal of Food Science and Technology.

Roller milling fractionation of green gram (Vigna radiata): optimization of milling conditions and chemical characterization of millstreams

I. D., Shwetha B. Gaikwad, Aashitosh A. Inamdar, 2014, Journal of Food Science and Technology.

Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread

S. Sakhare, A. Inamdar, Mohit Arora, 2022, Journal of Food Science and Technology.

The cumulative ash curve: a best tool to evaluate complete mill performance

Aashitosh A. Inamdar, Suresh D. Sakhare, 2014, Journal of Food Science and Technology.

Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.)

D. Indrani, Milind, Aashitosh A. Inamdar, 2015, Journal of Food Science and Technology.

Prebiotic oligosaccharide enriched green coffee spent cookies and their nutritional, physicochemical and sensory properties

P. Murthy, N. Desai, Suresh D. Sakhare, 2020 .

Effect of Fenugreek fiber on Rheological and chapati making quality of whole wheat flour

P. Prabhasankar, S. Sakhare, Suresh D. Sakhare, 2021, Journal of Food Science and Technology.

Effect of co-milled wheat, green gram and barley on the rheological and quality characteristics of cookies

R. V., Jyotsna Rajiv, Suresh D. Sakhare, 2015, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Effect of roller milled fenugreek fiber incorporation on functional, thermal and rheological characteristics of whole wheat flour

P. Prabhasankar, Suresh D. Sakhare, 2017, Journal of Food Measurement and Characterization.

Evaluation of roller milling potential of amaranth grains

S. Sakhare, Usha Dharmaraj, Aasithosh A. Inamdar, 2017 .

Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions

Usha Dharmaraj, K. Kumar, Aashitosh A. Inamdar, 2016, Journal of Food Science and Technology.

Functional properties of roller mill processed fenugreek fractions

P. Prabhasankar, S. Sakhare, A. Inamdar, 2020, Journal of Food Measurement and Characterization.

Effect of Roller Mill Processed Fenugreek Fiber Addition on Rheological and Bread Making Properties of Wheat Flour Doughs

P. Prabhasankar, Suresh D. Sakhare, 2017 .

A study on rheological characteristics of roller milled fenugreek fractions

P. Prabhasankar, Aashitosh A. Inamdar, Suresh D. Sakhare, 2015, Journal of Food Science and Technology.

Effect of germination-hydrothermal treatments followed by fractionation on inhibitory factors, β-carotene and iron-zinc bioaccessibility in pearl millet fractions

M. Meera, R. Krishnan, S. Sakhare, 2020 .

Effect of hydrothermal pre-treatment and development of non-stone chakki atta

P. Prabhasankar, M. Shivakumara, Aashitosh A. Inamdar, 2023, Journal of Food Measurement and Characterization.

Preparation of semolina from foxtail millet (Setaria italica) and evaluation of its quality characteristics

S. Sakhare, A. Inamdar, Usha Dharmaraj, 2016 .

Preparation of Multigrain Semolina Blend for Upma: Its Formulation, Rheology, Physicochemical, Textural and Nutritional Characteristics

D. Indrani, Suresh D. Sakhare, S. Srivastava, 2014 .

Effect of hydrothermal treatment on physical and semolina milling properties of barley

Ashwin Kumar, D. P. Theertha, S. Sakhare, 2020 .

Milling interventions for the production of atta for Indian flat bread with low carbohydrate digestibility

A. Jyothi Lakshmi, T. Pawar, P. Pavan kumar, 2020, Journal of Food Science and Technology.

Roller milling process for fractionation of fenugreek seeds (Trigonella foenumgraecum) and characterization of milled fractions

P. Prabhasankar, Aashitosh A. Inamdar, Suresh D. Sakhare, 2015, Journal of Food Science and Technology.

Studies on multigrain milling and its effects on physical, chemical and rheology characteristics of milled streams

V. Reshma, Aashitosh A. Inamdar, Suresh D. Sakhare, 2014 .

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.

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, rheological and bread making characteristics of bran duster flours from roller flourmills

D. Indrani, G. V. Rao, S. Sakhare, 2014, Journal of Food Science and Technology.

Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics

Usha Dharmaraj, Aashitosh A. Inamdar, Suresh D. Sakhare, 2016 .

Physicochemical and microstructure analysis of flour mill streams and milled products

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

Flour functionality and nutritional characteristics of different roller milled streams of foxtail millet (Setaria italica)

A. Inamdar, Usha Dharmaraj, Aashitosh A. Inamdar, 2016 .

Privacy Preserving Delegated Access Control in Public Clouds with Two Layer Encryption

Sunil Shinde, Suresh Sakhare, Chetan Dongaonkar, 2015 .

Effect of Piaractus brachypomus fish protein hydrolysate on physicochemical, sensory, and storage properties of cookies

A. Hashem, T. Kudre, Suresh D. Sakhare, 2023, Biocatalysis and Agricultural Biotechnology.