Items where Author is "Raghuveer, K. G."

Bhattacharya, K. R. and Bhat, K. K. and Raghuveer, K. G. (1992) Rheology of Bengal gram (Cicer arietinum) flour suspensions. Journal of Food Engineering, 17 (2). 83-96, 29 ref..

Shanthi, Narasimhan. and Raghuveer, K. G. and Arumugham, C. and Bhat, K. K. and Sen, D. P. (1986) Oxidative rancidity in groundnut oil - evaluation by sensory and chemical indices and their correlation. Journal of Food Science and Technology, India, 23 (5). 273-277, 22 ref..

Govindarajan, V. S. and Narasimhan, S. and Raghuveer, K. G. and Lewis, Y. S. (1982) Cardamom - production, technology, chemistry, and quality. CRC Critical Reviews in Food Science and Nutrition, 16 (3). 229-326, 131 ref..

Raghuveer, K. G. and Ananthakrishna, S. M. (1980) Piperine and related compounds in pepper. I. Search for minor components. Journal of Food Science and Technology, 17 (6). 268-272, 11 ref..

Raghuveer, K. G. and Govindarajan, V. S. (1979) Detection of admixtures of turmeric, Curcuma longa Linn., with Curcuma aromatica Salisb. by thin layer and gas-liquid chromatography. Journal of the Association of Official Analytical Chemists, 62 (6). 1333-1337, 9 ref..

Raghuveer, K. G. and Govindarajan, V. S. (1978) Evaluation of spices and oleoresins. VII. Gas chromatographic examination of gingerol, shogaol and related compounds in ginger. Journal of Food Quality, 2 (1). 41-54, 9 ref..

Govindarajan, V. S. and Raghuveer, K. G. (1973) Evaluation of spice oils and oleoresins. I. A three dimensional procedure for thin layer chromatography of essential oils and oleoresins. Laboratory Practice, 22 (6). 414-416, 7 ref..