Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 1955

Article

Desikachar, H. S. R. (1955) Determination of the degree of polishing in rice. I. Some methods for comparison of the degree of milling. Cereal Chemistry, 32. pp. 71-77.

Desikachar, H. S. R. (1955) Determination of the degree of polishing in rice. II. Determination of thiamine and phosphorus for processing control. Cereal Chemistry, 32. pp. 78-80.

Desikachar, H. S. R. (1955) Determination of the degree of polishing in rice. III. The use of coloured rice as an indicator of the degree of bran removal in rice milling. Cereal Chemistry, 32. pp. 80-82.

Subrahmanyan, V. and Desikachar, H. S. R. and Bhatia, D. S. (1955) Commercial methods of parboiling paddy and improvement of the quality of parboiled rice. Journal of Scientific and Industrial Research, 14A. pp. 110-114.