Items where Author is "Raghavendra Rao, S. N."

Malleshi, N. G. and Raghavendra Rao, S. N. and Sreedhara Murthy, S. and Desikachar, H. S. R. (1986) Development of Weaning Foods Based on Some Traditional Technologies. Journal of Food Science and Technology, 23. pp. 315-318. ISSN 0022-1155

Raghavendra Rao, S. N. and Nandini, K. and Gopal, M. S. and Desikachar, H. S. R. (1985) Changes in the shape and size of dehusked, split leguminous seeds (dhals) during soaking in water. Journal of Food Science and Technology, 22 (1). 65-67, 1 ref..

Venkatesh, K. V. L. and Raghavendra Rao, S. N. and Sridharamurthy, S. and Prabhakar, J. V. and Sen, D. P. and Desikachar, H. S. R. (1984) Shelf life studies on maize-based 'balahar'. Journal of Food Science and Technology, 21 (4). 199-203, 8 ref..

Raghavendra Rao, S. N. and Sreedhara Murthy, S. and Desikachar, H. S. R. (1983) Effect of heat processing on the paste viscosity of cereal flours. Journal of Food Science and Technology, 20 (3). 95-97, 14 ref..

Raghavendra Rao, S. N. and Juliano, B. O. (1970) Effect of parboiling on some physico-chemical properties of rice. Journal of Agricultural and Food Chemistry, 18. pp. 289-294.

Raghavendra Rao, S. N. and Narayana, M. N. and Desikachar, H. S. R. (1967) Studies on some comparative milling properties of raw and parboiled rice. Journal of Food Science and Technology, 4. pp. 150-155.

Desikachar, H. S. R. and Raghavendra Rao, S. N. and Ananthachar, T. K. (1965) Effect of degree of milling on water absorption of rice during cooking. Journal of Food Science and Technology, 2. pp. 110-112.

Raghavendra Rao, S. N. and Ananthachar, T. K. and Desikachar, H. S. R. (1965) Oil content of bran from rice milled to different degrees of polishing. Journal of Food Science and Technology, 2. pp. 115-116. ISSN 0022-1155

Raghavendra Rao, S. N. and Desikachar, H. S. R. (1964) Note on the comparative swelling characteristics of polished and unpolished wheat and rice during cooking. Cereal Chemistry, 41 (4). pp. 316-319.

Raghavendra Rao, S. N. and Desikachar, H. S. R. (1964) Pearling as a method of refining jower and wheat and its effect on their chemical composition. Journal of Food Science and Technology , 1. pp. 40-42.

Ramakrishnan, T. N. and Raghavendra Rao, S. N. and Nambudiri, E. S. and Ramamani, S. and Natarajan, C. P. and Bhatia, D. S. (1962) Chemical composition of market samples of black tea. Food Science, 11. pp. 333-334.

Raghavendra Rao, S. N. (1958) The changes in the composition of papaya with particular reference to peptic substances during the growth of the fruit and as affected by papain extraction. Masters thesis, Central Food Technological Research Institute.