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K. Ashwath Kumar
K. Ashwath Kumar
Central Food Technological Research Institute
Chemistry
Food science
Starch
Rheology
Farinograph
5
Papers
23
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Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics
2021
Journal of Food Science and Technology-mysore
Smruthi Rao
K. Ashwath Kumar
Dasappa Indrani
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Influence of Tetraploid Wheat (Triticum Dicoccum) on Low Glycemic Index Pizza Base Processing and its Starch Digestibility
2020
International Journal of Food Science and Technology
A.P. Bharath
K. Ashwath Kumar
C. Soumya
P. Prabhasankar
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Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies
2020
Journal of Food Science and Technology-mysore
K. Ashwath Kumar
M. L. Sudha
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Impact of energetic neutral nitrogen atoms created by glow discharge air plasma on the physico-chemical and rheological properties of kithul starch
2019
Food Chemistry
Cherakkathodi Sudheesh
Kappat Valiyapeediyekkal Sunooj
Suraj Kumar Sinha
Johnsy George
Sunny Kumar
Perumal Murugesan
Saravanan Arumugam
K. Ashwath Kumar
Vallayil Appukuttan Sajeev Kumar
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Citations (17)
Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread
2019
Journal of Food Science and Technology-mysore
Aruna Pamisetty
K. Ashwath Kumar
Dasappa Indrani
R. P. Singh
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Citations (4)
1