Items where Author is "Narayanan, K. M."

Article

Narayanan, K. M. and Bains, G. S. and Bhatia, D. S. (1963) Lipoxidase inhibitor in groundnut Arachis hypogea Linn. testa. Chemistry and Industry, 39. p. 1588.

Narayanan, K. M. and Kapur, N. S. and Bhatia, D. S. (1960) Effect of baking on the stability of vitamin A in nutro biscuits. Food Science, 9 (2). p. 48.

Narayanan, K. M. and Rajasekharan, N. and Kapur, N. S. and Bains, G. S. and Bhatia, D. S. (1960) Effect of processing and cooking on the nutritive value of "nutro" macaroni (Protein-enriched macaroni). Food Science, 9. pp. 159-162.

Bhatia, D. S. and Kapur, N. S. and Narayanan, K. M. (1960) Keeping quality of biscuits fortified with proteins and vitamins. Food Science, 9. pp. 280-281.

Narayanan, K. M. and Kapur, N. S. and Bhatia, D. S. (1959) Effect of baking on the stability of B-vitamins in biscuits enriched with proteins and vitamins. Food Science, 8. pp. 79-80.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Narayanan, K. M. and Radhakrishnan, K. L. and Doraiswamy, T. R. (1959) Effect of coffee on gastric secretions. Annals of Biochemistry and Experimental Medicine, 19 (3). pp. 61-66.

Narayanan, K. M. and Kapur, N. S. and Bhatia, D. S. (1959) Proximate composition of some commercial Indian biscuits. Food Science, 8. pp. 387-388.

Natarajan, C. P. and Viraktamath, C. S. and Narayanan, K. M. and Gopalakrishna Rao, N. and Bhatia, D. S. (1958) Chemical composition of roasted Indian chicory. Food Science, 7. pp. 1-4.

Natarajan, C. P. and Bhatia, D. S. and Gopalakrishna Rao, N. and Viraktamath, C. S. and Balakrishnan Nair, R. and Narayanan, K. M. (1958) Composition of coffee brews. Food Science, 7. pp. 53-55.

Natarajan, C. P. and Narayanan, K. M. and Sahasrabudhe, M. R. and Radhakrishnan, K. L. and Bhatia, D. S. (1958) Studies on the antioxygenic properties of coffee. Journal of Scientific and Industrial Research, 17C. pp. 145-148.

Kapur, N. S. and Narayanan, K. M. and Bains, G. S. and Bhatia, D. S. (1957) Colorimetric determination of vanillin. Chemistry and Industry, 12. pp. 72-73.

Narayanan, K. M. and Kapur, N. S. and Bains, G. S. and Bhatia, D. S. (1957) Effect of vanillin on stability of vegetable shortening. Food Science, 6. pp. 245-248.

Iyengar, J. R. and Narayanan, K. M. and Radhakrishnan, K. L. and Natarajan, C. P. and Bhatia, D. S. (1956) Chemical composition of coffee `blacks', `bits' and `browns'. Bulletin of Central Food Technological Research Institute, 5. pp. 283-284.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Iyengar, J. R. and Narayanan, K. M. and Radhakrishnan, K. L. (1956) Technological research on coffee in India. Indian Coffee, 20. pp. 9-14.

Bhatia, D. S. and Natarajan, C. P. and Iyengar, J. R. and Narayanan, K. M. and Radhakrishnan, K. L. (1956) A preliminary study on monsooning of coffee. Bulletin of Central Food Technological Research Institute, 5. pp. 261-262.