Items where Author is "Satyanarayana Rao, B. A."

Sreekantiah, K. R. and Satyanarayana Rao, B. A. (1980) Production of ethyl alcohol from tubers. Journal of Food Science and Technology , 17. pp. 194-195.

Venkatanarayana, S. and Sreenivasa Murthy, V. and Satyanarayana Rao, B. A. (1979) The use of Ragi (Eleusine coracana) in brewing. Journal of Food Science and Technology, India, 16 (5). 204-206, 10 ref..

Satyanarayana Rao, B. A. and Prasad, M. S. and Venkatanarayana, S. (1977) Laboratory trials on brewing using barley grain, degermed maize and industrial enzymes. Journal of Food Science and Technology, India, 14 (6). 277-279, 13 ref..

Satyanarayana Rao, B. A. and Prasad, M. S. and Venkatanarayana, S. (1976) Studies on the preparation of wort from barley malt and degermed maize using microbial enzymes. Journal of Food Science and Technology, India, 13 (6). 310-312, 15 ref..

Nanjundaswamy, A. M. and Siddappa, G. S. and Gowramma, R. V. and Satyanarayana Rao, B. A. (1965) Drying of fruit juices and pulps by the foaming technique. Journal of Food Science and Technology (India), 2. pp. 63-65.

Khamar, B. M. and Satyanarayana Rao, B. A. and Siddappa, G. S. (1965) Studies on canning of sugarcane juice. Indian Food Packer, 19 (2). pp. 23-27.

Pruthi, J. S. and Satyanarayana Rao, B. A. and Siddappa, G. S. (1963) Determination of the optimal dose of chemical preservatives for the preservation of cashew apple fruit and juice. Science and Culture, 29 (8). p. 416.

Satyanarayana Rao, B. A. and Pruthi, J. S. (1962) Torulopsis utilis a salt-acid tolerant yeast from mango. Current Science, 31. p. 441.

Pruthi, J. S. and Satyanarayana Rao, B. A. and Jaleel, S. A. and Girdhari, Lal. (1960) A heat resistant and acid tolerant yeast from Passiflora edulis Sims. Current Science, 29. pp. 473-475.