Items where Author is "Kalbag, S. S."

Ramachandra, B. S. and Ranganna, S. and Subba Rao, L. S. and Kalbag, S. S. (1966) An improved equipment for the manufacture of preserves. Journal of Food Science and Technology, 3 (3). pp. 103-108.

Eapen, K. E. and Kalbag, S. S. and Subrahmanyan, V. (1966) Key operations in the wet-rendering of peanut for the isolation of protein, oil and starch. Journal of American Oil Chemists' Society, 43. pp. 585-589.

Kapur, O. P. and Srinivasan, M. and Kalbag, S. S. and Subrahmanyan, V. (1963) Detection of adulteration of ghee with vanaspati. Part III. Production of turmeric extract (Curcumin) as a colouring agent. Indian Journal of Technology, 1. pp. 292-294.

Ramachandra, B. S. and Kalbag, S. S. (1960) Heat transfer in food industries. Reviews in Food Technology, 2. pp. 29-49.

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.

Eapen, K. E. and Kalbag, S. S. (1960) Study of some of the operations in the integrated process for groundnuts. Proceedings of the Symposium on Proteins, Mysore. pp. 266-269.

Pruthi, J. S. and Singh, L. J. and Kalbag, S. S. and Girdhari, Lal. (1959) Effect of different methods of dehydrationon the quality of garlic powder. Food Science, 8. pp. 444-448.

Subrahmanyan, V. and Bhatia, D. S. and Kalbag, S. S. and Subramanian, N. (1959) Integrated processing of peanut for the separation of major constituents. Journal of American Oil Chemists' Society, 36. pp. 66-70.

Subramanyan, V. and Bhatia, D. S. and Kalbag, S. S. and Subramanian, N. (1958) Integrated Processing of Groundnut for the separation of major constitutents. Oil Chemistry and Technology. pp. 102-14.