Items where Author is "Guttikar, M. N."

Article

Guttikar, M. N. and Sundaravalli, O. E. and Desai, B. L. M. and Kantha, Shurpalekar (1980) Effect of long term feeding of refined sal (Shorea robusta) fat in albino rats. Journal of Oil Technologists Association of India, 12. pp. 4-6.

Sundaravalli, O. E. and Guttikar, M. N. and Desai, B. L. M. and Kanta, S. S. (1978) Nutritional studies on refined sal (Shorea robusta). Journal of the Oil Technologists' Association of India, 10 (4). 147-150, 28 ref..

Panemangalore, M. and Guttikar, M. N. and Narayana Rao, M. (1971) Effect of raw and processed soyabean on pancreatic hypertropy and tryptic activity of the fecaes of albino rats. Indian Journal of Experimental Biology, 9. pp. 511-512.

Guttikar, M. N. and Panemangalore, M. and Narayana Rao, M. (1970) Effects of proteins calorie ratio on liver enzyme concentration in young weanling rats. Nutrition and Metabolism, 12. pp. 136-143.

Panemangalore, M. and Guttikar, M. N. and Narayana Rao, M. and Swaminathan, M. (1970) Sequence in which essential amino acids become limiting for growth of rats fed rations containing cottonseed meal. Journal of Science of Food and Agriculture, 21. pp. 437-438.

Guttikar, M. N. and Panemangalore, M. and Paul Jayaraj, A. and Narayana Rao, M. and Swaminathan, M. (1968) Studies on processed protein foods based on blends of groundnut and Bengal gram, soybean and sesame flours and fortified with minerals and vitamins. IV. Supplementary value to diets based on ragi (@E. Journal of Nutrition and Dietetics, 5. pp. 11-20.

Panemangalore, M. and Guttikar, M. N. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. (1967) The relative efficacy of protein foods based on blends of groundnut, Bengal gram, soybean and sesame flours and fortified with limiting amino acids, vitamins and minerals in meeting the protein needs. Journal of Nutrition and Dietetics, 4 (3). pp. 178-182.

Doraiswamy, T. R. and Guttikar, M. N. and Panemangalore, M. and Rajalakshmi, D. and Swaminathan, M. (1965) Effect of supplementary protein food based on a blend of groundnut, Bengal gram and sesame flours on the growth and nutrition status of school children subsisting on inadequate diets. Journal of Nutrition and Dietetics, 2. pp. 71-74.

Guttikar, M. N. and Panemangalore, M. and Doraiswamy, T. R. and Narayana Rao, M. (1965) Effect of supplementary protein food based on a blend of groundnut, Bengal gram and sesame on the retention of nitrogen, calcium and phosphorus in undernourished children subsisting on an inadequate. Journal of Nutrition and Dietetics, 2. pp. 75-77.

Guttikar, M. N. and Panemangalore, M. and Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. (1965) Studies on processed protein foods based on blends of groundnut, Bengal gram, soybean and sesame flours and fortified with minerals and vitamins. I. Preparation, chemical composition and shelf-life. Journal of Nutrition and Dietetics, 2. pp. 21-23.

Guttikar, M. N. and Panemangalore, M. and Narayana Rao, M. and Rajalakshmi, D. and Rajagopalan, R. and Swaminathan, M. (1965) Studies on processed protein foods based on blends of groundnut, Bengal gram, soybean and sesame flours and fortified with minerals and vitamins. II. Amino acid composition and nutritive value of the. Journal of Nutrition and Dietetics, 2. pp. 24-27.

Panemangalore, M. and Guttikar, M. N. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. (1965) Studies on processed protein foods based on blends of groundnuts, Bengal gram, soybean and sesame flours and fortified with minerals and vitamins. III. Supplementary value of a poor Indian kaffir. Journal of Nutrition and Dietetics, 2. pp. 28-33.

Guttikar, M. N. and Panemangalore, M. and Doraiswamy, T. R. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. (1965) The metabolism of nitrogen, digestibility coefficient and biological value of the proteins and net protein utilization in children of a protein food based on a blend of groundnut, Bengal gram and Sesame Flours Fortified with Di-Methionine and Lysine. Journal of Nutrition and Dietetics, 2. pp. 113-118. (In Press)