Articles by M.R. Manikantan (3)

Effect of Roasting on Texture, Colour and Acceptability of Soybean for Making Sattu

Mridula D., R.K. Goyal, V.K. Bhargav and M.R. Manikantan

American Journal of Food Technology 2 ( 4 ): 265 - 272 , 2007

Effect of Incorporation of Sorghum Flour to Wheat Flour on Quality of Biscuits Fortified with Defatted Soy Flour

D. Mridula, R.K. Gupta and M.R. Manikantan

American Journal of Food Technology 2 ( 5 ): 428 - 434 , 2007

Effect of Roasting on Texture, Colour and Acceptability of Pearl Millet (Pennisetum glaucum) for Making Sattu

D. Mridula, R.K. Goyal and M.R. Manikantan

International Journal of Agricultural Research 3 ( 1 ): 61 - 68 , 2008

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