Items where Author is "Jain, N. L."

Jain, N. L. and Nair, K. G. and Siddappa, G. S. and Girdhari, Lal. (1962) Studies to improve the keeping quality of fried salted banana chips. Food Science, 11. pp. 335-338.

Parekh, C. M. and Pruthi, J. S. and Jain, N. L. and Tandon, G. L. and Girdhari, Lal. (1961) Studies on the shelf-life of Indian mandarin oil. Part I. Effect of different treatments. Food Science, 10 (11). pp. 358-363.

Pruthi, J. S. and Parekh, C. M. and Jain, N. L. and Girdhari, Lal. and Subrahmanyan, V. (1961) Studies on the shelf-life of Indian mandarin oil. Part II. Effect of time and temperature of storage. Food Science, 10 (11). pp. 363-365.

Krishnamurthy, G. V. and Jain, N. L. and Girdhari, Lal. and Bhatia, B. S. (1961) Tomato cereal flakes - changes in some physical and chemical characteristics during preparation and storage. Food Science, 10. pp. 249-252.

Krishnamurthy, G. V. and Jain, N. L. and Bhatia, B. S. (1960) Changes in the physico - chemical composition of mangoes during ripening after picking. Food Science, 9 (8). pp. 277-279.

Parekh, C. M. and Pruthi, J. S. and Jain, N. L. and Girdhari, Lal. (1960) Effect of maturity of fruit on the physico-chemical characteristics of Indian mandarin oil. Indian Perfumer, 4 (1). pp. 11-14.

Girdhari, Lal. and Krishnamurthy, G. V. and Jain, N. L. and Bhatia, B. S. (1960) Suitability of different varieties of mangoes for the preparation of mango cereal flakes. Food Science, 9. pp. 121-123.

Jain, N. L. and Krishnamurthy, G. V. and Girdhari, Lal. (1959) Non-volatile organic acids in fresh unripe pickling mangoes and salted mango slices by paper chromatography. Food Science, 8. pp. 115-117.

Parekh, C. M. and Pruthi, J. S. and Jain, N. L. and Girdhari, Lal. (1959) Role of antioxidants in the storage of Indian mandarin oil. Indian Perfumer, 3 (2). pp. 87-94.

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

Jain, N. L. and Girdhari, Lal and Krishnamurthy, G. V. (1957) Further studies in the preparation and uses of mango cereal flakes. Indian Journal of Horticulture, 14 (3). pp. 1-7.

Jain, N. L. and Girdhari, Lal. (1957) Some studies in the utilization of jack fruit wastes as a source of pectin. Indian Journal of Horticulture, 14 (4).

Subrahmanyan, V. and Girdhari, Lal. and Bhatia, D. S. and Jain, N. L. and Bains, G. S. and Srinath, K. V. and Anandaswamy, B. and Krishna, B. H. and Lakshminarayana, S. K. (1957) Studies on banana pseudostem starch: Production, yield, physico-chemical properties and uses. Journal of the Science of Food and Agriculture, 5. pp. 253-261.

Girdhari, Lal. and Jain, N. L. (1956) Loss of sulphur dioxide in the bulk storage of fruit juices. Indian Journal of Horticulture, 13 (2). pp. 74-82.

Girdhari, Lal. and Jain, N. L. (1956) Mango cereal products. Research and Industry, 1. pp. 229-230.

Das, C. S. and Jain, N. L. and Girdhari, Lal. (1956) Role of antioxidants in the preservation of fruits and vegetables. Bulletin of Central Food Technological Research Institute, 5. pp. 11-16.

Jain, N. L. and Girdhari, Lal. and Subrahmanyan, V. (1956) A quick field method for the estimation of starch in banana pseudostem. Journal of the Science of Food and Agriculture, 7. pp. 61-65.

Jain, N. L. (1955) Fruit and vegetable preservation industry in Australia. Indian Food Packer, 9 (5). pp. 11-18.

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.

Jain, N. L. and Girdhari, Lal. (1955) Preparation of high grade pectins from papaya, jack fruit and woodapple. Bulletin of Central Food Technological Research Institute, 4. p. 287.

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

Jain, N. L. and Girdhari, Lal. (1954) Studies on the preparation of amla syrup. Bulletin of Central Food Technological Research Institute, 3. pp. 297-299.

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 Bhatia, B. S. and Girdhari, Lal. (1953) Canning of curried vegetables. Science and Culture, 19. pp. 76-78.

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

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

Pruthi, J. S. and Tandon, G. L. and Jain, N. L. and Natarajan, C. P. (1952) Ascorbic acid and colour changes in citrus fruit juices during processing. Journal of Scientific and Industrial Research, 11A. pp. 32-34.

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. (1952) Note on the utilization of orange residue. Bulletin of Central Food Technological Research Institute, 1. p. 345.

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

Jain, N. L. (1951) Amla (Phyllanthus emblica) syrups and concentrates. Bulletin of Central Food Technological Research Institute, 1. pp. 7-8.

Girdhari, Lal. and Jain, N. L. (1951) Canning of oranges. Indian Journal of Horticulture, 8 (2). pp. 1-10.

Jain, N. L. and Bhatia, B. S. and Anand, J. C. and Girdhari, Lal. (1951) Cashew apple products. Journal of Scientific and Industrial Research, 10A. pp. 209-210.

Jain, N. L. and Bhatia, B. S. and Girdhari, Lal. (1951) Preparation and uses of sweet potato flour. Journal of Scientific and Industrial Research, 10A. pp. 332-333.

Singh, L. and Girdhari, Lal. and Sadasivan, T. S. and Jain, N. L. (1951) Some studies in the preservation of fruits and vegetables. Indian Journal of Agricultural Science, 21. pp. 137-153.