TT
Tamilselvan T. Ph.D
Bangalore Bioinnovation Centre, Indian Institute of Millets Research, Central Food Technological Research Institute, Govind Ballabh Pant University of Agriculture and Technology
0000-0002-7706-9749
Employment
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Bangalore Bioinnovation Centre Scientific Officer2026 - Present
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Indian Institute of Millets Research Research Manager2024 - 2026
Education
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Central Food Technological Research Institute Ph.D. Food Science and Technology2019 - 2024
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Govind Ballabh Pant University of Agriculture and Technology M.SC Foods and Nutrition2016 - 2018
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Tamil Nadu Agricultural University Agricultural College and Research Institute B.Sc Home Science2012 - 2016
Projects & Funding
Projects & funding information is unavailable.
Publications (10)
- Leveraging insect-derived mulberry sericin for high-protein white bread: a case study on dough optimization, techno-functional properties and sensory acceptability Save
- Influence of mechanical activation of starch using planetary ball milling on the development of little millet gluten free bread Save
- Bioprocessing techniques for the development of gluten-free/hypoimmunogenic pasta Save
- Finger Millet (Eleusine coracana): Phytochemical Profile, Potential Health Benefits, and Techno-Functional Properties Save
- Innovative functional foods Save
- Hydrothermal treatment of hemp seeds (Cannabis sativa L.): Impact on its dehulling yield, fatty acid profile and nutritional characteristics Save
- Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges Save
- Role of hydrocolloids in improving the rheology, quality characteristics, and microstructure of gluten‐free proso millet bread Save
- Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting properties Save
- Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour Save