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Number of items: 7.

Dharani Raja Sree, B and Sindhu, S (2024) FORMULATION OF GLUTEN FREE BLACK RICE CAKE. FORMULATION OF GLUTEN FREE BLACK RICE CAKE, 4 (8). pp. 1075-1078. ISSN 2583-1062

Sindhu, S (2024) Exploring the use of gluten-free flours in innovative bakery product development: A comprehensive review. Exploring the use of gluten-free flours in innovative bakery product development: A comprehensive review, 12 (2). pp. 478-483. ISSN 2582-8185

Sindhu, S and Radhai Sri, S (2022) Development of composite millet flour incorporated rusk. World Journal of Advanced Research and Reviews, 14 (1). pp. 584-590.

Radhai Sri, S and Sindhu, S (2020) Antioxidant Properties of Pearl Millet (Pennisetum glaucum). International Journal of Multidisciplinary, 3 (6). pp. 136-139. ISSN 2455-3085

Radhai Sri, S and Sindhu, S (2019) Antioxidant activity and Total Phenolic Content of Millet flour. International Journal of Management, Technology And Engineering, IX (V). pp. 1975-1980. ISSN 2249-7455

Sindhu, S and Radhai Sri, S and Vishnupriya, P (2018) Quality evaluation of whey incorporated ice cream. International journal of basic and applied research, 8 (9). ISSN 2278-0505

Radhai Sri, S and Sindhu, S (2015) Versatile Health Benefits of Active Components of Grapes (Vitis Vinifera). INDIAN JOURNAL OF APPLIED RESEARCH, 5 (4). pp. 289-291. ISSN 2249-555X

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