Items where Division is "Grain Science and Technology" and Year is 1989

Article

Bhattacharya, K. R. (1989) Need for widening the scope of rice breeding in India for the purpose of table rice. Oryza, 26. pp. 117-122.

Kurien, P. P. and Patil, B. S. (1989) A hand-operated small-scale pulse dehusking machine for rural use. Research and Industry, 34 (3). 213-216 ; 8 ref..

Mahanta, C. L. and Ali, S. Z. and Bhattacharya, K. R. and Mukherjee, P. S. (1989) Nature of starch crystallinity in parboiled rice. Starch/Staerke, 41 (5). 171-176 ; 13 ref..

Mahanta, C. L. and Bhattacharya, K. R. (1989) Thermal degradation of starch in parboiled rice. Starch/Staerke, 41 (3). pp. 91-94. ISSN 0038-9056

Malleshi, N. G. and Daodu, M. A. and Chandrasekhar, A. (1989) Development of weaning food formulations based on malting and roller drying of sorghum and cowpea. International Journal of Food Science and Technology, 23 (6). 315-318, 18 ref..

Malleshi, N. G. and Balasubrahmanyam, N. and Indiramma, A. R. and Baldev, Raj. and Desikachar, H. S. R. (1989) Packaging and storage studies on malted ragi and green gram based weaning food. Journal of Food Science and Technology, 26 (2). 68-71, 12 ref..

Murugesan, G. and Bhattacharya, K. R. (1989) Rheological and hydration properties of popped rice. Journal of Texture Studies, 20 (3). 325-333 ; 10 ref..

Murugesan, G. and Bhattacharya, K. R. (1989) The nature of starch in popped rice. Carbohydrate Polymers, 10. pp. 215-225.

Narasimha, H. V. and Srinivas, T. and Desikachar, H. S. R. (1989) A histological basis for `hard-to-cook' phenomenon in red gram (Cajanus cajan) cultivars. Journal of Food Science, 54 (1). pp. 125-127. ISSN 0022-1147

Sandhya Rani, M. R. and Bhattacharya, K. R. (1989) Rheology of rice-flour pastes: effect of variety, concentration, and temperature and time of cooking. Journal of Texture Studies, 20 (2). pp. 127-137.

Sandhya Rani, M. R. and Bhattacharya, K. R. (1989) Slurry viscosity as a possible indicator of rice quality. Journal of Texture Studies, 20 (2). pp. 139-149.

Saxena, A. K. and Kulkarni, S. G. and Manan, J. K. and Berry, S. K. (1989) Studies on the blends of different pulses (Bengalgram, greengram, lentils and arhar) in the preparation of North Indian spiced papads. Journal of Food Science and Technology, 26 (3). 133-136, 5 ref..

Unnikrishnan, K. R. and Bhattacharya, K. R. (1989) Reviving the pressure-parboiling process by use of low-amylose varieties of paddy. Indian Food Industry, 8 (1). pp. 25-28.

Student Project Report

Raval, Kirti (1989) The in-vitro study of starch digestability in grain sorghum (Sorghum bicolar). [Student Project Report] (Submitted)