Items where Author is "Sahasrabudhe, M. R."

Article

Natarajan, C. P. and Narayanan, K. M. and Sahasrabudhe, M. R. and Radhakrishnan, K. L. and Bhatia, D. S. (1958) Studies on the antioxygenic properties of coffee. Journal of Scientific and Industrial Research, 17C. pp. 145-148.

Sahasrabudhe, M. R. (1954) Digestibility and absorption of hydrogenated blended fats. Journal of Scientific and Industrial Research, 13B. pp. 131-133.

Sahasrabudhe, M. R. (1954) Mustard oil. Bulletin of Central Food Technological Research Institute, 3. pp. 69-72.

Sahasrabudhe, M. R. (1954) Studies on the keeping quality of mustard oil. Bulletin of Central Food Technological Research Institute, 3. p. 89.

Sahasrabudhe, M. R. (1953) Comparative evaluation of antioxidants for groundnut oil and its hydrogenated products. Journal of Scientific and Industrial Research, 12B. pp. 63-67.

Sahasrabudhe, M. R. and Bhatia, D. S. and Subrahmanyan, V. (1953) Effect of shortening consistency and added antioxidants on the keeping quality of biscuits. Journal of Scientific and Industrial Research, 13B. pp. 521-524.

Sahasrabudhe, M. R. and Bhatia, D. S. (1953) Effect of shortening consistency on the shelf-life of biscuits. Journal of Scientific and Industrial Research, 12B. p. 35.

Kantharaj Urs, M. and Sahasrabudhe, M. R. and Bhatia, D. S. and Natarajan, C. P. (1953) Studies on the storage behaviour of mustard and groundnut oils in galvanized iron containers. Bulletin of Central Food Technological Research Institute, 3 (1). pp. 17-18.

Sahasrabudhe, M. R. and Bhatia, D. S. (1953) A note on antioxidant properties of spices. Science and Culture, 18. pp. 384-385.

Sahasrabudhe, M. R. and Subrahmanyan, V. (1952) Absorption of straight hydrogenated and blended fats: A chylomicrographic study in children. CSIR. pp. 200-204.

Sahasrabudhe, M. R. (1952) Studies on the nutritive value of blended vanaspati: Influence of the dietary fats on the body and liver lipids in the rat. CSIR. pp. 191-195.

Sahasrabudhe, M. R. and Subrahmanyan, V. (1952) Studies on the nutritive values of hydrogenated and blended fat: Institution feeding experiments. CSIR. pp. 196-199.

Sahasrabudhe, M. R. and Rao, M. V. L. (1951) Effect of vitamin B12 on the synthesis of protein and nucleic acids in the liver. Nature, 168. pp. 605-606.

Sahasrabudhe, M. R. and Subrahmanyan, V. (1951) Studies on the nutritive value of blended vanaspati: I. Digestibility of fats. Journal of Scientific and Industrial Research, 10B. pp. 119-120.