Ministry of Education
Crassina Kasar
VIDWAN ID: 194286

Dr Crassina Kasar

Female Doctor of Philosophy
Scientist | Department of Flour Milling, Baking and Confectionery Technology
CSIR-Central Food Technological Research Institute
Expertise: Food Science and Technology
ORCID 0000-0002-3761-9566 Scopus 56462977700 Google Scholar 8FvAPYgAAAAJ
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10 Publications
0 Projects
152 Scopus Citations
133 CrossRef
16 Years 10 Months Total Experience
Publications
10 Total
Articles
10
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Scopus Scopus
152 Citations
7 h-index
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133 Citations
7 h-index
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Personal Details

Doctor of Philosophy
N/A
Scientist
Nov 2009 – Present
CSIR-Central Food Technological Research Institute | Department of Flour Milling, Baking and Confectionery Technology
Agricultural Sciences
Food Science and Technology

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Scholarly Work

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Scholarly Publications

Bake-Off Technology (BOT) of Par-Baked Burger Buns: Thermal, Microstructure, Microbial, and Quality Properties During Frozen Storage

Journal Article
CEREAL CHEMISTRY. Year: 2025. Volume: 102 , Issue: 6 , Pages: 1037-1046 .
Authors: Ashwath Kumar K.; Sudha M. L.; Roopavathy C.; Akhilasri P.; Crassina Kasar; P. Prabhasankar
DOI 10.1002/cche.70016

Rheological characteristics of wheat flour fortified with Musaceae flours and physicochemical properties of layered flat-bread (Parotta)

Journal Article
Journal of Food Measurement and Characterization. Year: 2024. Volume: 18 , Issue: 3 , Pages: 2248-2258 .
Authors: K. Ashwath Kumar; Crassina Kasar; P. Vijayanand; P. Prabhasankar
DOI 10.1007/s11694-024-02357-5 Crossref Crossref: 3 Scopus Scopus: 3

Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers

Open Access
Journal Article
LWT - Food Science and Technology. Year: 2022. Volume: 160 .
Authors: M.P. Thanushree; M.L. Sudha; Asha Martin; T. Vanitha; Crassina Kasar
DOI 10.1016/j.lwt.2022.113286 Crossref Crossref: 19 Scopus Scopus: 28

Quality characteristics of buckwheat (Fagopyrum esculentum) based nutritious ready-to-eat extruded baked snack

Journal Article
Journal of Food Science and Technology. Year: 2021. Volume: 58 , Issue: 5 , Pages: 2034-2040 .
Authors: Sarwar Iqbal; M. P. Thanushree; M. L. Sudha; K. Crassina
DOI 10.1007/s13197-020-04940-2 Crossref Crossref: 9 Scopus Scopus: 9

Impact of millets on wheat based Belgian waffles: Quality characteristics and nutritional composition

Journal Article
LWT - Food Science and Technology. Year: 2020. Volume: 124 .
Authors: U. Chaitra; P. Abhishek; M.L. Sudha; T. Vanitha; K. Crassina
DOI 10.1016/j.lwt.2020.109136 Crossref Crossref: 18 Scopus Scopus: 20

Lotus (Nelumbo nucifera) rhizome powder as a novel ingredient in bread sticks: rheological characteristics and nutrient composition

Journal Article
Journal of Food Measurement and Characterization. Year: 2017. Volume: 11 , Issue: 4 , Pages: 1795-1803 .
Authors: M. P. Thanushree; M. L. Sudha; K. Crassina
DOI 10.1007/s11694-017-9561-y Crossref Crossref: 17 Scopus Scopus: 22

Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks

Journal Article
Journal of Food Science and Technology. Year: 2015. Volume: 52 , Issue: 9 , Pages: 5922-5929 .
Authors: K. Crassina; M. L. Sudha
DOI 10.1007/s13197-014-1548-7 Crossref Crossref: 6 Scopus Scopus: 7

Evaluation of diosgenin content from eleven different Indian varieties of fenugreek and fenugreek leaf powder fortified bread

Open Access
Journal Article
Journal of Food Science and Technology. Year: 2021. Volume: 58 , Issue: 12 , Pages: 4746-4754 .
Authors: Mahadevappa Paramesha; Nagbhushan Priyanka; Kasar Crassina; Nandini Prasad Shetty
DOI 10.1007/s13197-021-04967-z Crossref Crossref: 19 Scopus Scopus: 19
Showing 1 to 8 of 10 publications