T Tamilselvan

T Tamilselvan

Central Food Technological Research Institute - Mysore / India
Others
AD Scientific Index ID: 5691917
केंद्रीय खाद्य प्रौद्योगिकी अनुसंधान संस्थान
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1-) Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting propertiesS Sarabhai, T Tamilselvan, P PrabhasankarLWT 137, 110365, 2021532021
2-) Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation–Advantages, disadvantages and challengesA Torbica, M Radosavljević, M Belović, T Tamilselvan, P PrabhasankarTrends in Food Science & Technology 129, 194-209, 2022182022
3-) Effect of traditional processing methods on the nutritional composition of sorghum (Sorghum bicolour L. Moench) flourT Tamilselvan, A KushwahaEuropean Journal of Nutrition & Food Safety 12 (7), 69-77, 2020182020
4-) Role of hydrocolloids in improving the rheology, quality characteristics, and microstructure of gluten‐free proso millet breadT Tamilselvan, S Sharma, PE Thomas, K Goyal, P PrabhasankarInternational Journal of Food Science & Technology 57 (11), 7156-7166, 202282022
5-) Hydrothermal treatment of hemp seeds (Cannabis sativa L.): impact on its dehulling yield, fatty acid profile and nutritional characteristicsS Sharma, T Tamilselvan, M Shakeb, P PrabhasankarJournal of the Science of Food and Agriculture 103 (5), 2681-2689, 202322023