Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 1953

B

Bains, G. S. and Bhatia, D. S. (1953) Manufacture of biscuits. Bulletin of Central Food Technological Research Institute, 2. pp. 102-106.

J

Jain, N. L. and Das, D. P. and Girdhari, Lal. (1953) Arvi (Colocasia) flour. Indian Journal of Horticulture, 10. pp. 19-22.

S

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.

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.

Subrahmanyan, V. and Desikachar, H. S. R. and Bhatia, D. S. and Subba Rao, G. N. and Bains, G. S. (1953) Development of a new type of balanced food (tonic food). I. Process of manufacture. Indian Food Packer, 7 (7). 9-10, 21.

Sur, B. K. and Iyengar, N. V. R. (1953) Wheat flour enrichement. Bulletin of Central Food Technological Research Institute, 2. pp. 267-269.

Sur, B. K. and Kale, G. T. (1953) Food industries associations in India - III. Confectionery, biscuit and bakery industries. Bulletin of Central Food Technological Research Institute, 3. pp. 45-47.

Sur, B. K. and Kale, G. T. (1953) Food industries associations in India. II. Flour and rice milling industries. Bulletin of Central Food Technological Research Institute, 2. pp. 313-317.