Items where Author is "Lakshminarayana, Setty."

Ranganna, S. and Lakshminarayana, Setty. (1968) Nonenzymatic discolouration in dried cabbage. Ascorbic acid-amino acid interactions. Journal of Agricultural and Food Chemistry, 16. pp. 529-533.

Ranganna, S. and Lakshminarayana, Setty. and Nagaraja, K. V. (1966) Discolouration in canned guava. Indian Food Packer, 20 (5). pp. 5-13.

Nanjundaswamy, A. M. and Lakshminarayana, Setty. and Rahim, A. and Siddappa, G. S. (1966) A note on proximate mineral and vitamin composition of some important varieties of mangoes of Andhra Pradesh. Indian Food Packer, 20 (3). pp. 22-26.

Nanjundaswamy, A. M. and Lakshminarayana, Setty. and Siddappa, G. S. (1964) Preparation and preservation of guava juice. Indian Food Packer, 18 (4). pp. 13-17.

Lakshminarayana, Setty. and Siddappa, G. S. and Subba Rao, M. S. and Johar, D. S. (1963) Preservation of mango ginger. Food Science, 12. pp. 11-14.

Lakshminarayana, Setty. and Siddappa, G. S. (1961) Composition and properties of dried peas in relation to their suitability for canning. Journal of Science of Food and Agriculture, 8. pp. 537-541.

Girdhari, Lal. and Tandon, G. L. and Parekh, C. M. and Lakshminarayana, Setty. (1959) Chemistry and technology of vegetables and vegetable products. Food Science, 8. pp. 206-212.

Lakshminarayana, Setty. (1959) Dried peas : some technological aspects. Masters thesis, Central Food Technological Research Institute.