Items where Author is "Das, D. P."

Jain, N. L. and Das, D. P. and Siddappa, G. S. (1958) Preparation of fruit toffees. Food Science, 7 (11). pp. 325-326.

Das, D. P. and Siddappa, G. S. (1958) Stability of some synthetic colours in orange squash during storage. Indian Journal of Agricultural Science, 27. pp. 261-272.

Girdhari, Lal. and Das, D. P. (1956) Studies on jelly making from papaya fruit. Indian Journal of Horticulture, 13 (1). pp. 38-44.

Das, D. P. and Parekh, C. M. and Siddappa, G. S. and Tandon, G. L. (1956) Utilization of two orange-flesh varieties of sweet potatoes for canning, dehydration and preparation of 'halwa'. Bulletin of Central Food Technological Research Institute, 5. pp. 187-188.

Girdhari, Lal. and Das, D. P. and Jain, N. L. (1955) Fruit cereal products. Bulletin of Central Food Technological Research Institute, 4. pp. 11-12.

Das, D. P. and Jain, N. L. and Girdhari, Lal. (1955) Losses of ascorbic acid and carotene during the preparation and storage of dried mango pulp (Ampapar). Bulletin of Central Food Technological Research Institute, 4. pp. 157-158.

Das, D. P. and Jain, N. L. and Girdhari, Lal. (1955) Preparation of banana figs. Bulletin of Central Food Technological Research Institute, 4 (12). p. 281.

Das, D. P. and Siddappa, G. S. (1955) Preservation of ripe papaya pulp by canning and dehydration. Bulletin of Central Food Technological Research Institute, 4. pp. 279-283.

Das, D. P. and Siddappa, G. S. (1955) Utilization of honey and agave syrup in the canning of fruits. Bulletin of Central Food Technological Research Institute, 4. pp. 253-254.

Das, D. P. and Siddappa, G. S. and Girdhari, Lal. (1954) Effect of extraction of papain on the pectin content of raw papaya. Bulletin of Central Food Technological Research Institute, 3. pp. 300-301.

Jain, N. L. and Das, D. P. and Girdhari, Lal (1954) Preparation of guava cheese. Chemical Age, 9. pp. 88-92.

Das, D. P. and Girdhari, Lal (1954) Some physico-chemical changes in the water of stored tender coconuts. Chemical Age, 9. pp. 84-87.

Siddappa, G. S. and Das, D. P. (1954) A photoelectric method for the rapid determination of moisture in biological materials. Current Science, 23. pp. 157-158.

Jain, N. L. and Das, D. P. and Girdhari, Lal. (1953) Arvi (Colocasia) flour. Indian Journal of Horticulture, 10. pp. 19-22.

Jain, N. L. and Das, D. P. (1953) Canning of guavas. Indian Food Packer, 7. pp. 9-13.

Siddappa, G. S. and Das, D. P. (1953) Gelation in canned green peas. Indian Food Packer, 7. pp. 9-11.

Jain, N. L. and Das, D. P. and Girdhari, Lal. (1953) Packing of orange juice. Indian Food Packer, 7 (10). p. 13.

Das, D. P. and Murthy, H. B. N. and Swaminathan, M. (1953) Studies on the nutritive impairement of proteins heated with carbohydrates. I. In vitro digestion studies. Bulletin of Central Food Technological Research Institute, 2 (10). pp. 259-261.

Jain, N. L. and Das, D. P. and Girdhari, Lal. (1952) Cashew apple processing - a new industry. Bulletin of the Central Food Technological Research Institute, 1 (11). pp. 341-344.

Jain, N. L. and Das, D. P. and Girdhari, Lal. (1952) Utilization of waste lime pulp. Indian Food Packer, 6. pp. 23-26.

Natarajan, C. P. and Johar, D. S. and Das, D. P. and Anand, J. C. (1951) Quality of vinegar. Indian Journal of Horticulture, 8 (1). pp. 20-25.