Dr Suresh Sakhare
vidwan id: 173015
Senior Principal Scientist, Department of Flour Milling, Baking and Confectionery Technology
Central Food Technological Research Institute, Mysore
Expertise
- Food Science and Technology
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Publications
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Scopus
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13
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Citations
397
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12
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Bio
Processing of grains, Dough Rheology, Development of specialty flours, Bakery and Traditional Food Products, micronutrient fortification of food
Personal Details
- Male
- Senior Principal Scientist , Central Food Technological Research Institute, Mysore
- KRS Road
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Co-Authors (12)
Central Food Technological Research Institute, Mysore
Central Drug Research Institute
Dapoli Education Society`s Dapoli Urban Bank Senior Science College, Dapoli
Central Food Technological Research Institute, Mysore
Central Food Technological Research Institute, Mysore
Central Food Technological Research Institute, Mysore
Dapoli Education Society`s Dapoli Urban Bank Senior Science College, Dapoli
Central Food Technological Research Institute, Mysore
Central Food Technological Research Institute, Mysore
Central Food Technological Research Institute, Mysore
Principal Scientist
Central Food Technological Research Institute, Mysore
Scholarly Work
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Scholarly Publications
Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics
Open AccessDevelopment of protein and fiber enriched breads by supplementation of roller milled fractions of green gram
Open AccessPhysicochemical and microstructure analysis of flour mill streams and milled products
Open AccessRoller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta
Open AccessRheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.)
Open AccessEffect of co-milled wheat, green gram and barley on the rheological and quality characteristics of cookies
Open AccessRoller milling process for fractionation of fenugreek seeds (Trigonella foenumgraecum) and characterization of milled fractions
Open AccessChapati Making Quality of Whole Wheat Flour (Atta) Obtained by Various Processing Techniques
Open Access
10.1111/jfpp.12568
23
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