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Investigation of Dielectric Properties of Different Cake Formulations during Microwave and Infrared–Microwave Combination Baking

Type: Journal Paper

Author : Ozge Sakiyan; Gulum Sumnu; Serpil Sahin; Venkatesh Meda

Year: 2007

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Physical Properties of Canadian Grown Flaxseed in Relation to Its Processing

Type: Journal Paper

Author : Rama Chandra Pradhan; Venkatesh Meda; Satya Narayan Naik; Lope Tabil

Year: 2010

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The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

Type: Journal Paper

Author : Gulum Sumnu; Filiz Koksel; Serpil Sahin; Arzu Basman; Venkatesh Meda

Publisher: John Wiley and Sons

Year: 2010

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Review of solar dryers with latent heat storage systems for agricultural products

Type: Journal Paper

Author : Lalit M. Bal; Santosh Satya; S.N. Naik; Venkatesh Meda

Publisher: Elsevier Science

Year: 2011

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Impact of Micronization on Rapidly Digestible, Slowly Digestible, and Resistant Starch Concentrations in Normal, High-Amylose, and Waxy Barley

Type: Journal Paper

Author : Shahram Emami; Venkatesh Meda; Mark D. Pickard; Robert T. Tyler

Year: 2010

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A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens

Type: Journal Paper

Author : Ozge Sakiyan; Gulum Sumnu; Serpil Sahin; Venkatesh Meda; Hamit Koksel; Peter Chang

Year: 2011

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Torrefaction of wheat and barley straw after microwave heating

Type: Journal Paper

Author : Sangram Kishor Satpathy; Lope G. Tabil; Venkatesh Meda; Satya Narayana Naik; Rajendra Prasad

Year: 2014

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Investigation of Dielectric Properties of Different Cake Formulations during Microwave and Infrared–Microwave Combination Baking

Physical Properties of Canadian Grown Flaxseed in Relation to Its Processing

The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

Review of solar dryers with latent heat storage systems for agricultural products

Impact of Micronization on Rapidly Digestible, Slowly Digestible, and Resistant Starch Concentrations in Normal, High-Amylose, and Waxy Barley

A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens

Torrefaction of wheat and barley straw after microwave heating

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Investigation of Dielectric Properties of Different Cake Formulations during Microwave and Infrared–Microwave Combination Baking

Physical Properties of Canadian Grown Flaxseed in Relation to Its Processing

The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

Review of solar dryers with latent heat storage systems for agricultural products

Impact of Micronization on Rapidly Digestible, Slowly Digestible, and Resistant Starch Concentrations in Normal, High-Amylose, and Waxy Barley

A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens

Torrefaction of wheat and barley straw after microwave heating