Items where Author is "Jagannadham, K."

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Jagannadham, K. and Parimalavalli, R. and Babu, A.S. (2017) Effect of triple retrogradation treatment on chickpea resistant starch formation and its characterization. Journal of Food Science and Technology, 54 (4). pp. 901-908.

Jagannadham, K. and Parimalavalli, R. (2015) Comparative study on chemical, functional and pasting properties of chickpea (non cereal) and wheat (cereal) starches. International Food Research Journal, 22 (2). pp. 677-683.

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