Items where Author is "Radhakrishnaiah Setty, G."

Article

Gothwal, P. P. and Radhakrishnaiah Setty, G. and Mookerji, K. K. (1998) Effect of Processing Steps for Dehydration of Mango, Pineapple, Carrot and Drumstick on the Retention of Nutrients. Beverage and Food World, 25 (4). pp. 31-35.

Radhakrishnaiah Setty, G. and Vijayalakshmi, M. R. and Usha Devi, A. (1993) Methods for Peeling Fruits and Vegetables : A Critical Evaluation. Journal of Food Science and Technology (India), 30 (3). pp. 155-162.

Madaiah, N. and Radhakrishnaiah Setty, G. and Krishna Prakash, M. S. and NanjundaSwamy, A. M. and Patwardhan, M. V. (1986) Studies on the physico-chemical characteristics of some new tomato varieties for their suitability for preparing tomato paste. Indian Food Packer, 40 (3). 6-12, 6 ref..

Radhakrishnaiah Setty, G. and Patwardhan, M. V. (1983) Energy conservation in the processing of canned mango pulp. Indian Food Packer, 37 (1). 91-93, 4 ref..

Ramana, K. V. R. and Moorthy, N. V. N. and Radhakrishnaiah Setty, G. and Saroja, S. and Nanjundaswamy, A. M. (1980) Physiological and chemical changes in the developing fruits of Coorg mandarins (Citrus reticulata Blanco). Indian Food Packer, 34 (2). 3-11, 28 ref..

Ramana, K. V. R. and Radhakrishnaiah Setty, G. and Moorthy, N. V. N. and Saroja, S. and Nanjundaswamy, A. M. (1979) Effect of ethephon, benomyl, thiabendazole and wax on colour and shelf-life of Coorg mandarins (Citrus reticulata Blanco). Tropical Science, 21 (4). 265-272, 20 ref..

RatnaTunga, M. and Radhakrishnaiah Setty, G. and Saroja, S. and Nanjundaswamy, A. M. (1978) Effect of processing on vitamins and minerals in fruits and vegetables. Indian Food Packer, 32 (6). pp. 26-61.

Nanjundaswamy, A. M. and Radhakrishnaiah Setty, G. and Balachandran, C. and Saroja, S. and Murthy Reddy, K. B. S. (1978) Studies on development of new categories of dehydrated products from indigenous fruits. Indian Food Packer, 32 (1). 91-98, 12 ref..

Gowramma, R. V. and Radhakrishnaiah Setty, G. and Sastry, M. V. (1968) Studies on preparation and preservation of gojju. A traditional recipe. Indian Food Packer, 22 (6). pp. 12-15.