Items where Author is "Gopalan, K. K."

Article

Natarajan, C. P. and Kuppuswamy, S. and Krishnamurthy, M. N. and Thomas, D'Souza and Gopalan, K. K. (1967) Preservation of green colour in cardamom. Indian Spices, 1. pp. 1-3.

Mayurnathan, P. S. and Gopalan, K. K. (1965) Reaction of amino acids and tea quinones. Journal of Food Science and Technology, 2. pp. 1-3. ISSN 0022-1155

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Ramakrishnan, T. N. and Ramamani, S. and Leelavathi, D. E. and Shakuntala, R. and Gopalan, K. K. (1963) Some observations on the theaflavin gallate and thearubigins of black tea. Indian Journal of Technology, 1. pp. 244-246.

Anantharaman, K. and Subramanian, N. and Gopalan, K. K. and Bhatia, D. S. (1960) Nutritional evaluation of vegetable protein isolates and their formulations. Proceedings of the symposium on Proteins, Mysore. pp. 363-368.

Bhatia, D. S. and Kalbag, S. S. and Subramanian, N. and Eapen, K. E. and Ramachandra, B. S. and Anantharaman, K. and Gopalan, K. K. and Subrahmanyan, V. and Ramanna, B. R. and Narayana, M. N. and Narayana, K. and Sreenivasan, A. and Subramanyan, V. (1960) Production of protein isolate from groundnut (peanut). Proceedings of the Symposium on Proteins, Mysore. pp. 260-265.