Pichan Prabhasankar

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Publications (49)

• A study on development of Gluten free pasta and its biochemical and immunological validation
  LWT - Food Science and Technology 2013 DOI: 10.1016/j.lwt.2012.07.040
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• Evaluation of cooking, microstructure, texture and sensory quality characteristics of shrimp meat-based pasta
  Journal of Texture Studies 2012 DOI: 10.1111/j.1745-4603.2011.00336.x
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• Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta
  Journal of Food Science and Technology 2012 DOI: 10.1007/s13197-011-0258-7
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• Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)
  Journal of Food Science and Technology 2012 DOI: 10.1007/s13197-011-0307-2
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• Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta
  Food Science and Technology International 2012 DOI: 10.1177/1082013211428217
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• Influences of India's Local Wheat Varieties and Additives on Quality of Pasta: Wheat Species and Pasta: Wheat Species and Pasta
  Food and Bioprocess Technology 2012 DOI: 10.1007/s11947-011-0679-3
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• Health based pasta: Redefining the concept of the next generation convenience food
  Critical Reviews in Food Science and Nutrition 2012 DOI: 10.1080/10408398.2010.486909
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• Microencapsulation of garcinia cowa fruit extract and effect of its use on pasta process and quality
  International Journal of Food Properties 2012 DOI: 10.1080/10942912.2010.494756
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• A comparative study of different bio-processing methods for reduction in wheat flour allergens
  European Food Research and Technology 2011 DOI: 10.1007/s00217-011-1589-3
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• Design, development and performance evaluation of chapatti press cum vermicelli extruder
  Journal of Food Science and Technology 2011 DOI: 10.1007/s13197-010-0163-5
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