Items where Author is "Subba Rao, P. V."

Article

Ganesan, K. and Suresh Kumar, K. and Subba Rao, P. V. and Tsukui, Y. and Bhaskar, N. (2014) Studies on chemical composition of three species of Enteromorpha. Biomedicine and Preventive Nutrition, 4. pp. 365-369.

Fayaz, Mohamed and Namitha, K. K. and Chidambara Murthy, K. N. and Mahadevaswamy, M. and Sarada, R. and Khanam, Salma and Subba Rao, P. V. and Ravishankar, G. A. (2005) Chemical Composition, Iron Bioavailability, and Antioxidant Activity of Kappaphycus alvarezzi (Doty). Journal of Agricultural and Food Chemistry, 53 (3). pp. 792-797.

Subba Rao, P. V. and Bhattacharya, K. R. (1966) Effect of parboiling on thiamine content of rice. Journal of Agricultural and Food Chemistry, 14. pp. 479-482.

Bhattacharya, K. R. and Subba Rao, P. V. (1966) Effect of processing conditions on quality of parboiled rice. Journal of Agricultural and Food Chemistry, 14. pp. 476-479.

Bhattacharya, K. R. and Subba Rao, P. V. (1966) Processing conditions and milling yield in parboiling of rice. Journal of Agricultural and Food Chemistry, 14. pp. 473-475.

Subba Rao, P. V. and Rao, M. V. L. (1965) Galactomannan from the tegmen of Sesbania grandiflora. Indian Journal of Chemistry, 3. pp. 361-363.

Subba Rao, P. V. and Rao, M. V. L. (1964) Biochemical changes in germinating seeds of Sesbania grandiflora Pers. I. Changes in carbohydrates and role of tegmen. Indian Journal of Biochemistry, 1. pp. 128-132.

Subba Rao, P. V. and Ananthachar, T. K. and Desikachar, H. S. R. (1964) Effect of certain chemicals and pressure on cookability of pulses. Indian Journal of Technology, 2 (12). pp. 417-418.

Subba Rao, P. V. and Desikachar, H. S. R. (1964) Indigestible residue in pulse diets. Indian Journal of Experimental Biology, 2. pp. 243-244.