Items where Division is "Grain Science and Technology" and Year is 1981

Article

Bhashyam, M. K. and Srinivas, T. (1981) Studies on the association of white core with grain dimension in rice. Journal of Food Science and Technology, 18 (5). 214-215, 14 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1981) An abridged Brabender viscograph test. Lebensmittel Wissenschaft und Technologie, 14 (2). 79-81, 5 ref..

Brita, Brandtzaeg and Malleshi, N. G. and Svanberg, U. and Desikachar, H. S. R. and Mellander, O. (1981) Dietary bulk as a limiting factor for nutrient intake with special reference to the feeding of pre-school children. III. Studies on malted flour from ragi, sorghum and greengram. Journal of Tropical Pediatrics, 27. pp. 184-189.

Malleshi, N. G. and Desikachar, H. S. R. (1981) Studies on the suitability of roller flour mill, hammer mill and plate grinder for obtaining a refined flour from malted ragi (Eleusine coracana). Journal of Food Science and Technology, 18 (2). 37-39, 8 ref..

Malleshi, N. G. and Desikachar, H. S. R. (1981) Varietal differences in puffing quality of ragi (Eleusine coracana). Journal of Food Science and Technology, India, 18 (1). 30-32, 7 ref..

Narayana, K. (1981) Cooking characteristics of winged bean (Psophocarpus tetragonolobus). Journal of Food Science and Technology, 18 (1). 32-33, 5 ref..

Shashikant, K. N. and Basappa, S. C. and Srinivasa Murthy, V. (1981) Studies on the antimicrobial and stimulatory factors of garlic (Allium sativum Linn.). Journal of Food Science and Technology, 18 (2). 44-47, 9 ref..

Srinivas, T. and Bhashyam, M. K. and Shankara, R. and Vasudeva, Singh and Desikachar, H. S. R. (1981) Drying-cum-curing of freshly harvested high moisture paddy by roasting with hot sand. Journal of Food Science and Technology, 18 (5). 184-187, 13 ref..

Unnikrishnan, K. R. and Bhattacharya, K. R. (1981) Swelling and solubility behaviour of parboiled rice flour. Journal of Food Technology, 16 (4). 403-408, 9 ref..

Thesis

Hamid Abbas, El Faki (1981) Processing studies on some edible legumes for improved digestibility, nutritive value and consumer acceptance with special reference to chickpea. Doctoral thesis, Central Food Technological Research Institute.