Items where Author is "Shurpalekar, S. R."

Article

Jeyarani, T. and Mahadevaiah, B. and Shurpalekar, S. R. (1997) Studies on packaging and storage of cereal-pulse based sweetbars. Journal of Food Science and Technology, India, 34 (3). 245-247, 8 ref..

Rahim, A. and Vatsala, C. N. and Shurpalekar, S. R. (1993) Development of a Laboratory Method for Preparation of Nan. Journal of Food Science and Technology (India), 30 (2). pp. 114-117.

Shurpalekar, S. R. and Shukla, V.K. (1992) Characteristics of Puri Dough and Puri based on Wheat and Composite Flours. Journal of Food Science and Technology, 29 (3). pp. 153-158.

Bhupendar, Singh and Mahadevaiah, B. and Balasubrahmanyam, N. and Shurpalekar, S. R. (1990) Studies on Ready-Mix for Kheer — Packaging and Storage in Flexible Pouches. Journal of Food Science and Technology, 27 (2). pp. 73-75.

Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1989) Effect of damaged starch on the chapati-making quality of whole wheat flour. Cereal Chemistry, 66 (4). 329-333 ; 18 ref..

Bhupendar, Singh and Shurpalekar, S. R. (1989) Studies on Ready-Mix for Kheer. Journal of Food Science and Technology, 26 (1). pp. 12-15.

Rajput, L. P. and Haridas Rao, P. and Shurpalekar, S. R. (1988) Use of unconventional protein sources in high protein biscuits. Journal of Food Science and Technology, 25 (1). pp. 31-34. ISSN 0022-1155

Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1987) Objective measurements of the consistency of chapati dough using a research water absorption meter. Journal of Texture Studies, 17 (4). 401-420, 14 ref..

Venkateswara Rao, G. and Leelavathi, K. and Haridas Rao, P. and Shurpalekar, S. R. (1986) Changes in the quality characteristics of chapati during storage. Cereal Chemistry, 63 (2). 131-135, 13 ref..

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..

Venkateswara Rao, G. and Shurpalekar, S. R. and Nierle, W. (1986) Effect of wheat flour extraction rate on protein fractions. Lebensmittel Wissenschaft und Technologie, 19 (2). 184-186, 15 ref..

Selvaraj, A. and Leelavathi, K. and Haridas Rao, P. and Shurpalekar, S. R. (1986) On improving the bread making quality of flour from field sprouted wheat. Journal of Food Science and Technology, 23 (1). 24-29, 15 ref..

Venkateswara Rao, G. and Shurpalekar, S. R. and Menger, A. (1986) Studies on milling and noodle making quality of different extraction rate semolinas from durum wheat. Journal of Food Science and Technology, 23 (3). 121-126, 12 ref..

ChandraShekara, S. and Haridas Rao, P. and Shurpalekar, S. R. (1986) Studies on the consistency of biscuit doughs using `Research' water absorption meter. Journal of Food Science and Technology, 23 (4). pp. 208-212.

Leelavathi, K. and Haridas Rao, P. and Shurpalekar, S. R. (1986) Studies on the functional characteristics of differently milled whole wheat flour (atta). Journal of Food Science and Technology, 23 (1). 10-14, 7 ref..

Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1986) Test baking of chapati - development of a method. Cereal Chemistry, 63 (4). 297-303, 6 ref..

Rahim, A. and Vatsala, C. N. and Venkateswara Rao, G. and Shurpalekar, S. R. (1986) A small scale process for milling of wheat. II. A process for coarse grit (Dalia) milling. Journal of Food Science and Technology, 23 (4). 193-196, 4 ref..

Leelavathi, K. and Selvaraj, S. and Haridas Rao, P. and Shurpalekar, S. R. (1985) Effect of germination on the milling quality of wheat. Indian Miller, 16 (1). 27, 29, 31, 33, 35-39, 9 ref..

Venkateswara Rao, G. and Indrani, D. and Shurpalekar, S. R. (1985) Effect of milling methods and extraction rates on the chemical, rheological and bread making characteristics of wheat flours. Journal of Food Science and Technology, 22 (1). 38-42, 4 ref..

Venkateswara Rao, G. and Indrani, D. and Shurpalekar, S. R. (1985) Guar gum as an additive for improving the bread making quality of wheat flours. Journal of Food Science and Technology, 22 (2). 101-104, 7 ref..

Venkateswara Rao, G. and Shurpalekar, S. R. and Bolling, H. (1985) Studies on milling of flours of high extraction rates from Aestivum wheats. Indian Food Industry, 4 (1). pp. 11-15.

Vatsala, C. N. and Shurpalekar, S. R. (1985) Suitability of germinated wheat for the preparation of biscuits and cakes. Indian Miller, 15 (4). 27, 29, 30-36, 7 ref..

ChandraShekara, S. and Shurpalekar, S. R. (1984) On the quality of bread containing differently processed potato. Journal of Food Science and Technology, 21 (5). 324-326, 9 ref..

Chandrasekhara, S. and Shurpalekar, S. R. (1984) On the use of potato and cassava flours in soft dough biscuits. Journal of Food Science and Technology, 21 (4). 239-241, 5 ref..

Leelavathi, K. and Haridas Rao, P. and Indrani, D. and Shurpalekar, S. R. (1984) Physico-chemical changes in whole wheat flour (atta) and resultant atta during storage. Journal of Food Science and Technology, 21 (2). 68-71, 3 ref..

Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1983) Comparative studies on atta (whole wheat flour) and resultant atta, a by-product of roller flour milling industry. Journal of Food Science and Technology, 20 (1). 5-8, 7 ref..

ChandraShekara, S. and Shurpalekar, S. R. (1983) Optimum formulations and processing conditions for wheat-tuber breads. Lebensmittel Wissenschaft und Technologie, 16 (6). 332-337, 11 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..

ChandraShekara, S. and Shurpalekar, S. R. (1983) Some chemical, pasting, rheological and textural characteristics of composite flours based on wheat and tubers. Journal of Food Science and Technology, 20 (6). 308-312, 17 ref..

Rahim, A. and Venkateswara Rao, G. and Vatsala, C. N. and Shurpalekar, S. R. (1983) A novel approach for small scale cleaning of wheat. Indian Food Industry, 2. pp. 13-15.

Shurpalekar, S. R. and Rahim, A. and Venkateswara, Rao and Vatsala, C. N. (1983) A simple process for milling of wheat for bakery flour and atta. Indian Miller, 14 (1). pp. 25-27.

Rahim, A. and Venkateswara Rao, G. and Shurpalekar, S. R. (1983) A small scale process for milling of wheat. I. Development of the process. Journal of Food Science and Technology, 20 (5). 191-195, 3 ref..

Selvaraj, A. and Shurpalekar, S. R. (1982) On improving the quality of soya-fortified bread. Journal of Food Science and Technology, 19 (6). 242-245, 14 ref..

Venkateswara Rao, G. and Shurpalekar, S. R. and Bolling, H. (1982) Quality characteristics of Indian wheat varieties. Part 1. Quality of wheat and flour in relation to the extraction rate. Getreide Mehl und Brot, 36. pp. 172-196.

Venkatesh, K. V. L. and Shurpalekar, S. R. (1981) Effect of atmospheric humidity on drying of papads. Journal of Food Science and Technology, 18 (2). 66-67, 4 ref..

Venkateswara Rao, G. and Seibel, W. and Bretschneider, F. and Shurpalekar, S. R. (1981) Preservation of chapati/bread by heat sterilization. Getreide Mehl und Brot, 35. pp. 137-139.

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..

Leelavathi, K. and Haridas Rao, P. and Shurpalekar, S. R. (1981) Use of starch phosphate in bread and biscuits. Journal of Food Science and Technology, 18 (1). 3-7, 10 ref..

Kumar, G. V. and Emilia Verghese, T. and Haridas Rao, P. and Shurpalekar, S. R. (1980) Effect of heat treatment on the nutritive value of wheat germ. Journal of Food Science and Technology, 17 (6). 256-258, 13 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..

Venkateswara Rao, G. and Shurpalekar, S. R. and Seibel, W. and Bretschneider, F. (1980) Suitability of the Indian wheat cultivar `pissi' for the production of sponge cake and biscuit. Getreide Mehl Und Brot, 34. pp. 306-308.

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..

Shurpalekar, S. R. and Prabhavathi, C. (1976) Brabender Farinograph, Research extensometer, and Hilliff chapatti press as tools for standardization and objective assessment of chapatti dough. Cereal Chemistry, 53 (4). 457-469, 6 ref..

Prabhavathi, C. and Haridas Rao, P. and Shurpalekar, S. R. (1976) Bread and chapati making quality of Indian durum wheats. Journal of Food Science and Technology, India, 13 (6). 313-317, 5 ref..

Shurpalekar, S. R. and Kumar, G. V. and Rao, G. V. and Rao, G. C. P. R. and Rahim, A. and Vatsala, C. N. (1976) Physico-chemical, rheological and milling characteristics and bread and chapati making quality of Indian wheats. Journal of Food Science and Technology, India, 13 (2). 79-83, 11 ref..

Haridas Rao, P. and Rahim, A. and Prabhavathi, C. and Shurpalekar, S. R. (1976) Physico-chemical, rheological and milling characteristics of Indian durum wheats. Journal of Food Science and Technology, India, 13 (6). 317-322, 6 ref..

Haridas Rao, P. and Rangarao, G. C. P. and Shurpalekar, S. R. (1976) Quality of Indian wheat germ. Indian Miller, 7 (1). 13, 15, 17, 19.

Rahim, A. and Prabhavathi, C. and Haridas Rao, P. and Shurpalekar, S. R. (1976) Suitability of Indian durum wheats for semolina milling and vermicelli preparation. Journal of Food Science and Technology, India, 13 (5). 249-252, 4 ref..

Haridas Rao, P. and Shurpalekar, S. R. (1976) Utilization of milo in bakery products. Journal of Food Science and Technology, India, 13 (6). 293-299, 9 ref..

Shurpalekar, S. R. and Venkatesh, K. V. L. (1975) A spreader-roller device for objective evaluation of rolling characteristics of papad doughs. Journal of Food Science and Technology, India, 12 (2). 84-86, 2 ref..

Shurpalekar, S. R. and Venkatesh, K. V. L. (1975) Brabender farinograph as a tool in the objective evaluation of papad dough. Journal of Food Science and Technology, India, 12 (1). 36-41, 4 ref..

Amla, B. L. and Shurpalekar, S. R. (1975) Machinery for cereal and pulse milling industry. Journal of Food Science and Technology, India, 12 (6). pp. 279-283.

Shurpalekar, S. R. and Venkatesh, K. V. L. (1975) Studies on papads based on blends of blackgram with cereals, pulses and starches. Journal of Food Science and Technology, India, 12 (1). 32-35, 7 ref..

Balasubrahmanyam, N. and Venkatesh, K. V. L. and Shurpalekar, S. R. (1974) Changes in the colour and acidity of black gram (Phaseolus mungo) papads during storage. Journal of Food Science and Technology, 11 (2). 79-80, 3 ref.. ISSN 0022-1155

Rahim, A. and Rao, P. H. and Shurpalekar, S. R. (1974) Physico-chemical and rheological properties and milling quality of Indian durum wheats. Journal of Food Science and Technology, India, 11 (1). 1-4, 4 ref..

Rao, P. H. and Rani, R. P. and Srinivasan, K. S. and Shurpalekar, S. R. (1974) Proximate analysis and essential amino acid composition of improved varieties of oats. Journal of Food Science and Technology, India, 44 (8). 501-509, 19 ref..

Balasubrahmanyam, N. and Shurpalekar, S. R. and Venkatesh, K. V. L. (1973) Moisture sorption behaviour and packaging of papads. Journal of Food Science and Technology, 10 (1). 20-24, 8 ref..

Shurpalekar, S. R. and Prabhakar, J. V. and Venkatesh, K. V. L. and Vibhakar, S. and Amla, B. L. (1972) Some factors affecting the quality of blackgram (Phaseolus mungo) papads. Journal of Food Science and Technology (Mysore), 9 (1). 26-29, 2 ref..

Narasimhan, K. S. and Shurpalekar, S. R. and Venkatesh, K. V. L. (1972) Use of fumigants in prevention of insect infestation and mould growth in papads. Journal of Food Science and Technology, 9 (3). 134-137, 4 ref..

Shurpalekar, S. R. and Venkatesh, K. V. L. and Prabhakar, J. V. and Amla, B. L. (1970) Physico-chemical characteristics and quality assessment of commercial papads. Journal of Food Science and Technology, 7 (2). 100-105, 4 ref.. ISSN 0022-1155

Venkatesh, K. V. L. and Shurpalekar, S. R. and Prabhakar, J. V. and Amla, B. L. (1970) Physico-chemical characteristics of papad (sajji) khar. Journal of Food Science and Technology, 7 (2). 106-109, 7 ref.. ISSN 0022-1155

Chandrasekhara, M. R. and Aswathanarayan, S. and Shurpalekar, S. R. and Rao, G. H. S. (1969) Pilot plant production of infant food based on groundnut and milk solids. Journal of Food Science and Technology, 6 (4). 267-71, 12 ref..

Chandrashekhara, M. R. and Krishnaiah, M. M. and Chandrashekar, H. N. and Shurpalekar, S. R. (1967) Preparative trials on roller dried weaning foods. Journal of Food Science and Technology, 4. pp. 115-119.

Chandrashekhara, M. R. and Shurpalekar, S. R. and Subba Rao, B. H. and Soma, Kurien. and Kantha, S. (1966) Development of infant foods based on soybean. Journal of Food Science and Technology (India), 3. pp. 94-97.

Shurpalekar, S. R. and Korula, S. and Chandrashekhara, M. R. and Swaminathan, M. (1965) Studies on the preparation, chemical composition and nutritive value of a spray dried soy food suitable for feeding weaned infants. Journal of Science of Food and Agriculture, 16. pp. 90-94.

Korula, S. and Shurpalekar, S. R. and Chandrasekhara, M. R. and Rajalakshmi, D. and Swaminathan, M. (1964) Efficacy of a spray dried infant food formulation based on groundnut protein isolate and soy flour in meeting the protein requirement of protein depleted rats. Journal of Food Science and Technology , 1 (1). pp. 4-7.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Preparation, chemical composition and shelf-life of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour. Journal of Science of Food and Agriculture, 15. pp. 370-372.

Korula, S. and Shurpalekar, S. R. and Paul Jayaraj, A. and Chandrashekhara, M. R. (1964) Studies on a Spray-Dried Infant Food Based on Peanut Protein Isolate and Full-Fat Soy Flour and Fortified with DL-methionine and Certain Vitamins and Minerals III. Supplementary Value to a Maize-Tapioca Diet. Food Technology, 18 (6). pp. 903-906.

Shurpalekar, S. R. and Korula, S. and Chandrashekhara, M. R. and Swaminathan, M. and Chandrasekhar, B. S. and Sreenivasan, A. and Subrahmanyan, V. (1964) Studies on a Spray-Dried Infant Food Based on Peanut Protein Isolate and Full-Fat Soy Flour and Fortified with DL-methionine and Certain Vitamins and Minerals: II. Protein Efficiency Ratio and Over-all Nutritive Value. Food Technology, 18 (6). pp. 900-902.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Korula, S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Studies on a spray dried infant food based on peanut protein isolate and full fat soy flour and fortified with DL-methionine and certain vitamins and minerals. I. Preparation, chemical composition and. Food Technology, 18. pp. 898-900.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Studies on the amino acid composition and nutritive value of the proteins of goat's milk. Journal of Nutrition and Dietetics, 1. pp. 25-27.

Korula, S. and Shurpalekar, S. R. and Kumar, G. V. and Chandrashekhara, M. R. and Parthasarathy, L. and Swaminathan, M. (1964) Supplementary value of a spray dried infant food formulation based on groundnut protein isolate and full fat soy flour to a poor rice diet. Journal of Nutrition and Dietetics, 1. pp. 169-172.

Shurpalekar, S. R. and Soma Korula, S. and Joseph, A. A. and Parthasarathy, L. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Supplementary value of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour to poor Indian diet. Journal of Science of Food and Agriculture, 15. pp. 373-377.

Shurpalekar, S. R. and Daniel, V. A. and Moorjani, M. N. and Lahiry, N. L. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) The effect of a supplementary protein in food containing fish flour, groundnut flour and Bengal gram flour and fortified with vitamins on the digestiability coefficient, biological value and net. Journal of Nutrition and Dietetics, 1. pp. 19-24.

Bhagavan, R. K. and Prasanna, H. A. and Shurpalekar, S. R. and Chandrashekhara, M. R. and Acharya, U. S. V. and Swaminathan, M. and Indira, Krupanidhi and Ankegowda, K. (1964) The use of infant food formulations based on full fat soy flour and peanut protein isolate in the treatment of protein malnutrition (Kwashiorkor). Indian Pediatrics, 1 (6). pp. 211-214.

Shurpalekar, S. R. and Kurien, S. and Rajagopal Rao, D. and Chandrashekhara, M. R. and Sankaran, A. N. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Effect of feeding diets containing raw soyabean fortified with methionine or heat treated soybean on growth, nitrogen retention and liver enzymes of albino rats. Annals of Experimental Medicine, 23. pp. 345-352.

Shurpalekar, S. R. and Korula, S. and Joseph, A. A. and Acharya, U. S. V. and Subba Rao, B. H. and Chandrasekhar, B. S. and Ramachandran, K. S. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Nutritive value of dried infant milk foods based on buffalo milk. Journal of Science of Food and Agriculture, 14. pp. 877-883.

Shurpalekar, S. R. and Daniel, V. A. and Doraiswamy, T. R. and Lahiry, N. L. and Moorjani, M. N. and Swaminathan, M. (1963) The effect of a supplementary protein food containing fish flour (from oil sardine) on the metabolism of nitrogen, calcium and phosphorus in children. Indian Journal of Pediatrics, 30. pp. 272-275.

Doraiswamy, T. R. and Shurpalekar, S. R. and Moorjani, M. N. and Lahiry, N. L. and Sankaran, A. N. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) The effect of a supplementary protein food containing fish flour, groundnut flour and Bengal gram flour and fortified with vitamins on the growth and nutritional status of children. Indian Journal of Pediatrics, 30. pp. 266-271.

Shurpalekar, S. R. and Lahiry, N. L. and Moorjani, M. N. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Chemical composition and shelf-life of a protein food based on low fat groundnut flour, Bengal gram flour and fish flour. Food Science, 11. pp. 39-41.

Lahiry, N. L. and Moorjani, M. N. and Visweswaraiah, K. and Shurpalekar, S. R. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Preparation of edible fish flour from oil-sardine (Clupea longiceps). Food Science, 11. pp. 37-39.

Shurpalekar, S. R. and Joseph, A. A. and Lahiry, N. L. and Moorjani, M. N. and Swaminathan, M. and Nataraja, N. and Sreenivasan, A. and Subramanyan, V. (1962) Relative value of a protein food containing fish flour, groundnut flour and Bengal gram flour as compared with skim milk powder in meeting the protein requirements of protein depleted rats. Food Science, 11. pp. 57-61.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Lahiry, N. L. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Studies on milk substitutes of vegetable origin. 4. The supplementary value of spray dried vegetable milk powder obtained from a blend of soybean and groundnut milks to a poor rice diets. Annals of Biochemistry and Experimental Medicine, 22 (3). pp. 67-72.

Shurpalekar, S. R. and Paul Jayaraj, A. and Moorjani, M. N. and Lahiry, N. L. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of fish flour and a protein food containing low-fat groundnut flour, Bengal gram flour and fish flour to a maize-tapioca diet. Food Science, 11. pp. 52-56.

Shurpalekar, S. R. and Joseph, A. A. and Lahiry, N. L. and Moorjani, M. N. and Sankaran, A. N. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of fish flour and protein food containing low-fat groundnut flour, Bengal gram flour and fish flour to poor rice diet. Food Science, 11. pp. 45-48.

Shurpalekar, S. R. and Joseph, A. A. and Moorjani, M. N. and Lahiry, N. L. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of fish flour fortified with vitamins to poor Indian diets based on different cereals and millets. Food Science, 11. pp. 49-51.

Shurpalekar, S. R. and Moorjani, M. N. and Lahiry, N. L. and Indira, K. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of proteins of fish flour to those of groundnut flour and the protein efficiency ratio of a protein food containing groundnut, Bengal gram and fish flours. Food Science, 11. pp. 42-44.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Swaminathan, M. and Subrahmanyan, V. (1961) Chemical composition and nutritive value of soyabeans and soyabean products. Food Science, 10 (2). pp. 52-64.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Lahiry, N. L. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1961) Studies on milk substitutes of vegetable origin. 3. The nutritive value of spray dried soyabean milk fortified with DL-methionine and spray dried powder from a 2:1 blend of soyabean milk and sesame. Annals of Biochemistry and Experimental Medicine, 21 (6). pp. 143-150.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Lahiry, N. L. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1960) Studies on milk substitutes of vegetable origin. 2. The effect of fortification with DL-methionine on the nutritive value of spray dried powder obtained from a blend of soyabean and groundnut milks. Annals of Biochemistry and Experimental Medicine, 20 (6). pp. 145-156.

Shurpalekar, S. R. and Lahiry, N. L. and Chandrashekhara, M. R. and Swaminathan, M. (1959) Studies On Milk Substitutes Of Vegetable Origin. Part I: The Nutritive Value Of Milk Substitutes Prepared From Soyabean and Groundnut. Annals of Biochemistry and Experimental Medicine, 19 (11). pp. 270-274.

Shurpalekar, S. R. and Lahiry, N. L. and Chandrashekhara, M. R. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1959) Studies on milk substitues of vegetable origin. 1. The nutritive value of milk substitute prepared from soybean and groundnut. Annals of Biochemistry and Experimental Medicine, 19. pp. 269-274.

Shurpalekar, S. R. (1957) Good Sanitation Practices Reduce Cleaning Time and Improve Bakery Products. Food Science, 6 (5). pp. 103-104.