Items where Author is "Murthy, C. T."

Murthy, C. T. and Suvendu, Bhattacharya (2008) Cryogenic grinding of black pepper. Journal of Food Engineering, 85 (1). pp. 18-28.

Murthy, C. T. (2001) Cryogenic Size Reduction and Engineering Properties of Black Pepper. PhD thesis, University of Mysore.

Murthy, C. T. and Meenakshi, Rani and Srinivasa Rao, P. N. (1999) Optimal grinding characteristics of black pepper for essential oil yield. Journal of Food Process Engineering, 22 (2). 161-173, 16 ref..

Murthy, C. T. and Suvendu, Bhattacharya (1998) Moisture dependant physical and uniaxial compression properties of black pepper. Journal of Food Engineering, 37 (2). 193-205, 19 ref..

Nagaraju, V. D. and Murthy, C. T. and Ramalakshmi, K. and Srinivasa Rao, P. N. (1997) Studies on roasting of coffee beans in a spouted bed. Journal of Food Engineering, 31 (2). 263-270, 15 ref..

Murthy, C. T. and Srinivasa Rao, P. N. (1997) Thermal diffusivity of idli batter. Journal of Food Engineering, 33 (3/4). 299-304, 10 ref..

Murthy, C. T. and Krishnamurthy, N. and Ramesh, T. and Srinivasa Rao, P. N. (1996) Effect of grinding methods on the retention of black pepper volatiles. Journal of Food Science and Technology, 33 (4). 299-301, 9 ref.. ISSN 0022-1155

Murthy, C. T. (1995) Cryogenics for food applications. Indian Food Industry, 14 (5). pp. 24-33.