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suresh kumar parmasivam
(1 results)?
Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips.
Food Sci Technol Int. 2022 Apr;28(3):203-215. doi: 10.1177/10820132211003708. Epub 2021 Mar 25.
Food Sci Technol Int. 2022.
PMID: 33765870
Analysing the performance of the NARX model for forecasting the water level in the Chikugo River estuary, Japan.
Vidyalashmi K, Chandana L M, Nandana JS, Azhikodan G, Priya KL, Yokoyama K, Paramasivam SK.
Vidyalashmi K, et al. Among authors: paramasivam sk.
Environ Res. 2024 Feb 27;251(Pt 1):118531. doi: 10.1016/j.envres.2024.118531. Online ahead of print.
Environ Res. 2024.
PMID: 38423499
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Influence of chemical modifications on dynamic rheological behaviour, thermal techno-functionalities, morpho-structural characteristics and prebiotic activity of banana starches.
Paramasivam SK, Subramaniyan P, Thayumanavan S, Shiva KN, Narayanan S, Raman P, Subbaraya U.
Paramasivam SK, et al.
Int J Biol Macromol. 2023 Sep 30;249:126125. doi: 10.1016/j.ijbiomac.2023.126125. Epub 2023 Aug 3.
Int J Biol Macromol. 2023.
PMID: 37541477
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Exploring differences in the physicochemical, functional, structural, and pasting properties of banana starches from dessert, cooking, and plantain cultivars (Musa spp.).
Paramasivam SK, Saravanan A, Narayanan S, Shiva KN, Ravi I, Mayilvaganan M, Pushpa R, Uma S.
Paramasivam SK, et al.
Int J Biol Macromol. 2021 Nov 30;191:1056-1067. doi: 10.1016/j.ijbiomac.2021.09.172. Epub 2021 Sep 30.
Int J Biol Macromol. 2021.
PMID: 34599989
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