Author

Sudha ML

Principal Technical Officer in FMBCT,CFTRI, MYSORE - Cited by 3,572 - Cereal Science - Baking Science - Food Chemistry

Biography

She has 16 years of teaching experience, was a part of two research projects and a practicing advocate for five years.  Her specialization in her masters was constitutional and administrative law. She was associated with family laws for a long spell. She penned a few articles and case comments in English and Telugu.  Her book titled ‘Prostitution Laws: An Enigma and Some Dilemmas’ was recently published by Promilla & Bibliophile South Asia, a Delhi based publishing house. She completed her higher education from Acharya Nagarjuna University, A.P.
Title
Cited by
Year
Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality
ML Sudha, R Vetrimani, K LeelavathiFood chemistry 100 (4), 1365-1370, 2007200
808
2007
Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making
ML Sudha, V Baskaran, K LeelavathiFood chemistry 104 (2), 686-692, 2007200
775
2007
Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality
ML Sudha, AK Srivastava, R Vetrimani, K LeelavathiJournal of food engineering 80 (3), 922-930, 2007200
254
2007
Effect of incorporation of amaranth flour on the quality of cookies
A Sindhuja, ML Sudha, A RahimEuropean Food Research and Technology 221, 597-601, 2005200
172
2005
Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes
VRLKR Sudha M LakshminarayanJournal of the Science of Food and Agriculture 86 (5), 706-712, 2006200
137
2006
Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough
AK Srivastava, ML Sudha, V Baskaran, K LeelavathiEuropean Food Research and Technology 224, 365-372, 2007200
127
2007
A review on polyols: new frontiers for health-based bakery products
S Ghosh, ML SudhaInternational journal of food sciences and nutrition 63 (3), 372-379, 2012201
118
2012
Studies on pasting and structural characteristics of thermally treated wheat germ
ML Sudha, AK Srivastava, K LeelavathiEuropean Food Research and Technology 225, 351-357, 2007200
73
2007
NUTRITIONAL CHARACTERISTICS OF LINSEED/FLAXSEED (LINUM USITATISSIMUM) AND ITS APPLICATION IN MUFFIN MAKING
CHETANA, ML Sudha, K Begum, PR RamasarmaJournal of Texture Studies 41 (4), 563-578, 2010201
67
2010
Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments
SK Reshmi, ML Sudha, MN ShashirekhaFood chemistry 237, 957-965, 2017201
58
2017
Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri
KR Parimala, ML SudhaFood Hydrocolloids 27 (1), 191-200, 2012201
53
2012
Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products
ML Sudha, SM Dharmesh, H Pynam, SV Bhimangouder, SW Eipson, ...Journal of food science and technology , 1909-1918, 2016201
53
2016
Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality
ML Sudha, K LeelavathiJournal of Food Science and Technology 49, 713-720, 2012201
45
2012
Effect of wheat and oat brans on the dough rheological and quality characteristics of instant vermicelli
ML Sudha, G Rajeswari, G Venkateswara RaoJournal of Texture Studies 43 (3), 195-202, 2012201
45
2012
Effect of extraction rate of wheat flour on the quality of vermicelli
R Vetrimani, ML Sudha, PH RaoFood Research International 38 (4), 411-416, 2005200
43
2005
Mango pulp fibre waste: characterization and utilization as a bakery product ingredient
ML Sudha, K Indumathi, MS Sumanth, S Rajarathnam, MN ShashirekhaJournal of Food Measurement and Characterization 9, 382-388, 2015201
41
2015
Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ
S Bansal, ML SudhaInternational journal of food sciences and nutrition 62 (5), 474-479, 2011201
41
2011
Influence of defatted soy flour and whey protein concentrate on dough rheological characteristics and quality of instant vermicelli
ML Sudha, G Rajeswari, GV RaoJournal of texture studies 42 (1), 72-80, 2011201
35
2011
Wheat bran stabilization and its use in the preparation of high-fiber pasta
ML Sudha, PR Ramasarma, G Venkateswara RaoFood Science and Technology International 17 (1), 47-53, 2011201
35
2011
Wheat-based traditional flat breads of India
KR Parimala, ML Sudhacritical reviews in food science and nutrition 55 (1), 67-81, 2015201
34
2015

Referred From: https://scholar.google.com/citations?user=GxP38ncAAAAJ&hl=en

Cited by
Citations 3572
h-index 25
i10-index 42
Open Access Journals