Items where Division is "Grain Science and Technology" and Year is 1959

Article

Bhatia, D. S. and Subrahmanyan, V. (1959) Rice substitutes. Food Science, 8 (5). pp. 161-167.

Desikachar, H. S. R. and Subrahmanyan, V. (1959) Expansion of new and old rice during cooking. Cereal Chemistry, 36 (4). pp. 385-391.

Desikachar, H. S. R. and Subrahmanyan, V. (1959) Rice technology in India. Food Science, 8. pp. 167-172.

Radhakrishnamurthy, R. and Desikachar, H. S. R. and Subrahmanyan, V. (1959) Loss in weight and volume of wet parboiled rice during drying. Food Science, 8 (9). pp. 315-316.

Radhakrishnamurthy, R. and Desikachar, H. S. R. and Subrahmanyan, V. (1959) Studies on calcium fortification of rice. Journal of Scientific and Industrial Research, 18C. pp. 245-247.

Raghunatha Rao, Y. K. (1959) Additional food resources in India: rice bran, cottonseed and groundnut. Food Science, 8. p. 299.

Subrahmanyan, V. and Narayana Rao, M. and Swaminathan, M. (1959) Sago. Science and Culture, 25. pp. 343-348.