Items where Author is "Ramakrishnan, T. N."

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Ramakrishnan, T. N. and Ramamani, S. and Leelavathi, D. E. and Shakuntala, R. and Gopalan, K. K. (1963) Some observations on the theaflavin gallate and thearubigins of black tea. Indian Journal of Technology, 1. pp. 244-246.

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.

Krishnamurthy, K. and Ramakrishnan, T. N. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1960) Studies on the nutritive value of composite protein foods based on blends of groundnuts, soyabean and sesame flours. Food Science, 9. pp. 86-88.

Krishnamurthy, K. and Tasker, P. K. and Ramakrishnan, T. N. and Rajagopalan, R. and Swaminathan, M. (1960) Studies on the nutritive value of sesame seeds. Part 1. The amino acid composition of the proteins and the chemical composition of white and black varieties of sesame seed and meal. Annals of Biochemistry and Experimental Medicine, 20 (3). pp. 73-76.

Krishnamurthy, K. and Ramakrishnan, T. N. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) The chemical composition and nutritive value of sesame seeds (Sesamum indicum) and its products. Food Science, 8 (9). pp. 316-320.