Items where Division is "Grain Science and Technology" and Year is 1982

Ananthachar, T. K. and Narasimha, H. V. and Shankara, R. and Gopal, M. S. and Desikachar, H. S. R. (1982) Improvement of the traditional process for rice flakes. Journal of Food Science and Technology, India, 19 (2). 47-50, 5 ref..

Bhashyam, M. K. and Srinivas, T. (1982) Rice degrees of shedding predictions. Rice Journal, 85 (2). pp. 18-21.

Bhattacharya, K. R. and Ramesh, B. S. and Sowbhagya, C. M. (1982) Dimensional classification of rice for marketing. Journal of Agricultural Engineering, 19 (4). pp. 69-76.

Bhattacharya, K. R. and Sowbhagya, C. M. and Swamy, Y. M. I. (1982) Quality profiles of rice: a tentative scheme for classification. Journal of Food Science, 47 (2). pp. 564-569.

Deshpande, S. S. and Bhattacharya, K. R. (1982) The texture of cooked rice. Journal of Texture Studies, 13 (1). 31-42, 14 ref..

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1982) Breakage of rice during milling. I. Types of cracked and immature grains. Journal of Food Science and Technology, 19 (3). 106-110, 13 ref..

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1982) Breakage of rice during milling. IV. Effect of kernel chalkiness. Journal of Food Science and Technology, 19 (3). 125-126, 7 ref..

Jagadish, Kumathe (1982) Cereal starches properties and applications in food industry. Masters thesis, Central Food Technological Research Institute.

Jyoti, G. S. (1982) Degree of milling of rice. Masters thesis, Central Food Technological Research Institute.

Madhusudan, R. A. (1982) Cookability of whole and split, peeled legumes. Masters thesis, Central Food Technological Research Institute.

Malleshi, N. G. and Desikachar, H. S. R. (1982) Formulation of a weaning food with low hot paste viscosity based on malted ragi (Eleusine coracana) and green gram (Phaseolus radiatus). Journal of Food Science and Technology, 19 (5). 193-197, 22 ref..

Malleshi, N. G. and Mukunda, M. R. and Desikachar, H. S. R. (1982) Production of low cost malted weaning food from Ragi. Khadhi Gramodyog. p. 403.

Narasimha, H. V. and Ananthachar, T. K. and Shankara, R. and Gopal, M. S. and Desikachar, H. S. R. (1982) Development of a continuous process for making rice flakes. Journal of Food Science and Technology, 19 (6). 233-235, 5 ref..

Unnikrishnan, K. R. and Viraktamath, C. S. and Krishnamurthy, H. and Bhattacharya, K. R. (1982) Parboiling of paddy by simple soaking in hot water. Journal of Food Technology, 17 (4). 499-506, 10 ref..

Zakiuddin Ali, S. and Bhattacharya, K. R. (1982) Studies on pressure parboiling of rice. Journal of Food Science and Technology, 19 (6). 236-242, 9 ref..