Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 1960

Balasubrahmanyam, N. and Murthy, H. B. N. and Sreenathan, V. R. and Anandaswamy, B. and Veerraju, P. and Iyengar, N. V. R. (1960) Packaging of moisture sensitive cereal products: Papads. Food Science, 9. pp. 281-285.

Bhatia, D. S. and Kapur, N. S. and Narayanan, K. M. (1960) Keeping quality of biscuits fortified with proteins and vitamins. Food Science, 9. pp. 280-281.

Narayanan, K. M. and Kapur, N. S. and Bhatia, D. S. (1960) Effect of baking on the stability of vitamin A in nutro biscuits. Food Science, 9 (2). p. 48.

Narayanan, K. M. and Rajasekharan, N. and Kapur, N. S. and Bains, G. S. and Bhatia, D. S. (1960) Effect of processing and cooking on the nutritive value of "nutro" macaroni (Protein-enriched macaroni). Food Science, 9. pp. 159-162.

Rajasekharan, N. and Gopalakrishna Rao, N. and Kapur, N. S. and Bhatia, D. S. and Subrahmanyan, V. (1960) Keeping quality of tapioca and nutro-macaroni. Food Science, 9. pp. 240-243.

Rama Rao, G. and Desikachar, H. S. R. and Subrahmanyan, V. (1960) The effect of the degree of polishing of rice on nitrogen and mineral metabolism in human subjects. Cereal Chemistry, 37 (1). pp. 71-78.

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.