Author

K. Leelavathi

Observed names: K. LEELAVATHI, Leelavathi, K., Leelavathi, K. R.

Observed institutions: Central Food Technological Research Institute, Gorgan University of Agricultural Sciences and Natural Resources, Punjab Agricultural University

OpenAlex ID: A5074253227

Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making

2006 · M.L. Sudha, V. Baskaran, et al. · Food Chemistry · 657

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

2007 · C.M. Ajila, K. Leelavathi, et al. · Journal of Cereal Science · 599

Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

2006 · M.L. Sudha, R. Vetrimani, et al. · Food Chemistry · 569

Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

2009 · C.M. Ajila, M. Aalami, et al. · Innovative Food Science & Emerging Technologies · 449

Effect of fat-type on cookie dough and cookie quality

2006 · Jissy Jacob, K. Leelavathi · Journal of Food Engineering · 236

Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

2006 · M.L. Sudha, A.K. Srivastava, et al. · Journal of Food Engineering · 191

Distribution of Enzymes in Wheat Flour Mill Streams

2001 · K.U. Rani, U.J.S. Prasada Rao, et al. · Journal of Cereal Science · 155

Test baking of chapati - development of a method.

1986 · P. Haridas Rao, K. Leelavathi, et al. · CFTRI Institutional Repository · 91

Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough

2006 · Alok K. Srivastava, M. L. Sudha, et al. · European Food Research and Technology · 79

Amylograph Pasting Behaviour of Cereal and Tuber Starches

1987 · K. Leelavathi, D. Indrani, et al. · Starch - Stärke · 56

Effect of Microbial Transglutaminase on Spaghetti Quality

2008 · M. Aalami, K. Leelavathi · Journal of Food Science · 49

Studies on pasting and structural characteristics of thermally treated wheat germ

2006 · M. L. Sudha, A. K. Srivastava, et al. · European Food Research and Technology · 47

Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality

2011 · M. L. Sudha, K. Leelavathi · Journal of Food Science and Technology · 46

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Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality

2006 · Mehran Aalami, U.J.S. Prasada Rao, et al. · Food Chemistry · 41

Protein characteristics and peroxidase activities of different Indian wheat varieties and their relationship to chapati-making quality

2006 · M. S. Hemalatha, B. T. Manu, et al. · European Food Research and Technology · 40

Effect of damaged starch on the chapati-making quality of whole wheat flour.

1989 · P. Haridas Rao, K. Leelavathi, et al. · CFTRI Institutional Repository · 38

Development of High Fibre Biscuits Using Wheat Bran

1993 · K. Leelavathi, P. Haridas Rao · 37

Control of chapati staling upon treatment of dough with amylases and xylanase

2013 · M.S. Hemalatha, K. Leelavathi, et al. · Food Bioscience · 32

Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents

2006 · Mehran Aalami, K. Leelavathi, et al. · Food Chemistry · 31

Influence of micronutrients on rheological characteristics and bread-making quality of flour

2008 · M. L. Sudha, K. Leelavathi · International Journal of Food Sciences and Nutrition · 29

Influence of amylases and xylanase on chemical, sensory, amylograph properties and microstructure of chapati

2010 · M.S. Hemalatha, U.J.S. Prasada Rao, et al. · LWT · 28

Changes in the quality characteristics of chapati during storage.

1986 · G. Venkateswara Rao, K. Leelavathi, et al. · CFTRI Institutional Repository · 24

Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread

1999 · J.C. Onweluzo, K. Leelavathi, et al. · Plant Foods for Human Nutrition · 20

Objective Measurements of the Consistency of Chapati Dough Using a Research Water Absorption Meter

1986 · P. HARIDAS RAO, K. LEELAVATHI, et al. · Journal of Texture Studies · 19

Effect of Roasted Bambara Groundnut (Voandzeia subterranea) Fortification on Quality and Acceptability of Biscuits

2015 · J.N.C. Okafor, G.I. Okafor, et al. · Pakistan Journal of Nutrition · 16

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Works count: 47

Citation count: 3,634

H-index: 22

I10-index: 27