Items where Author is "Rajasekharan, N."

Sreenivasan, A. and Rajasekharan, N. (1967) The use of coconut preparations as a protein supplement in child feeding. Journal of Food Science and Technology, 4. pp. 59-65.

Rajasekharan, N. and Pandalai, K. M. and Bhatia, D. S. and Bhatia, B. S. (1962) Processing of desiccated coconut. Coconut Journal, 15 (2). pp. 70-83.

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.

Rajasekharan, N. and Gopalakrishna Rao, N. and Kapur, N. S. and Bhatia, D. S. and Subrahmanyan, V. (1960) Keeping quality of tapioca and nutro-macaroni. Food Science, 9. pp. 240-243.

Subrahmanyan, V. and Bhatia, D. S. and Bains, G. S. and Rajasekharan, N. (1958) Tapioca macaroni-pilot plant production. Research and Industry, 3. pp. 270-275.