Items where Author is "Subba Rau, B. H."

Subba Rau, B. H. and Prasannappa, G. (1989) Studies on the physico-chemical parameters of expanded soybean. Journal of Food Science and Technology, 26 (5). 252-255, 12 ref..

Subba Rau, B. H. and Srinivasan, K. S. (1988) Enzymatic modification of groundnut flour (by papain/protease) and its effect on functional properties. Lebensmittel Wissenschaft und Technologie, 21 (3). pp. 126-130. ISSN 0023-6438

Srinivasan, K. S. and Rama Rao, G. and Subba Rau, B. H. (1979) Studies on bland groundnut (peanut) flour. Journal of Food Science and Technology, India, 16 (5). 192-194, 19 ref..

Subba Rau, B. H. (1977) Factors affecting the quality of soybean emulsions during processing. Masters thesis, Central Food Technological Research Institute.

Doraiswamy, T. R. and Chandrasekhara, M. R. and Subba Rau, B. H. and Sankaran, A. N. (1964) The Effect of Supplementing the Diets of Undernourished Weaned Infants And Preschool Children With a Spray Dried Protein Food Based on Ground Nut Protein Isolate and Skim Milk Powder on their Growth and Nutritional Status. Journal of Nutrition and Dietetics, 1. pp. 98-102.

Doraiswamy, T. R. and Chandrashekhara, M. R. and Subba Rau, B. H. (1963) Use of an Infant Food Formula Based on Groundnut Protein Isolate and Skim Milk Powder in Feeding Infants. Indian Journal of Pediatrics, 30. pp. 365-368.