Items where Author is "Ranga Rao, G. C. P."

Article

Ranga Rao, G. C. P. (2002) Ready-to-eat Indian foods in retort pouches: The second wave. Indian Food Industry, 21 (1). 12-15, 17, 18, 20.

Joseph, R. and Ranga Rao, G. C. P. (2001) The battle of basmati: Won or lost? Indian Food Industry, 20 (5). 20-21, 24.

Ranga Rao, G. C. P. (2000) Report on the 14th Indian convention of food scientists and technologists (ICFOST-2000). Trends in Food Science and Technology, 11 (7). pp. 263-265.

Ranga Rao, G. C. P. (1992) Retortable plastic packaging for thermo-processed foods. Indian Food Industry, 11 (6). 25-32, 36.

Ranga Rao, G. C. P. (1990) All that matter that matters in food package labelling. Indian Food Industry, 9 (6). pp. 28-36.

Veerraju, P. and Ranga Rao, G. C. P. (1990) Food Packaging in India: A perspective. Indian Food Industry, 9 (6). pp. 14-22.

Ranga Rao, G. C. P. and Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1986) Effect of heat developed during grinding wheat in a disc mill on some chemical, rheological and chapati making characteristics of flour. Journal of Food Science and Technology, 23 (1). 29-32, 12 ref..

Kumar, G. V. and Haridas Rao, P. and Ranga Rao, G. C. P. and Shurpalekar, S. R. (1983) Processing, nutritive value and utilization of wheat germ: a byproduct of flour milling industry. Indian Miller, 13 (4). 17-35, 14 ref..

Ranga Rao, G. C. P. and Leelavathi, K. and Shurpalekar, S. R. (1981) Studies on some quality aspects of semolina from different types of wheats. Journal of Food Science and Technology, 18 (5). 180-184, 2 ref..

Haridas Rao, P. and Kumar, G. V. and Ranga Rao, G. C. P. and Shurpalekar, S. R. (1980) Studies on stabilisation of wheat germ. Lebensmittel Wissenschaft und Technologie, 13 (6). 302-307, 21 ref..

Ranga Rao, G. C. P. and Haridas Rao, P. and Kumar, G. V. and Shurpalekar, S. R. (1980) Utilisation of wheat germ in the preparation of bread and biscuits. Journal of Food Science and Technology, 17 (4). 171-175, 9 ref..

Kumar, G. V. and Ranga Rao, G. C. P. and Venkateswara Rao, G. and Shurpalekar, S. R. (1979) Variability in the physico-chemical and milling characteristics of Indian triticales. Journal of Food Science and Technology, India, 16 (5). 181-184, 13 ref..

Venkateswara Rao, G. and Ranga Rao, G. C. P. and Vatsala, C. N. and Kumar, G. V. and Shurpalekar, S. R. (1978) Bread, biscuit and chapati making quality of Indian triticales. Journal of Food Science and Technology, India, 15 (1). 11-15, 11 ref..