Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 1964

Article

Lewis, Y. S. (1964) Flowers of Couroupita guianensis Aubl. Current Science, 33. p. 682.

Lewis, Y. S. and Neelakantan, S. (1964) Determination of residual solvents in solvent extracted meals. Journal of American Oil Chemists' Society, 41. pp. 211-212.

Lewis, Y. S. and Neelakantan, S. (1964) The chemistry, biochemistry and technology of tamarind. Journal of Scientific and Industrial Research, 23. pp. 204-206.

Mathew, A. G. and Govindarajan, V. S. (1964) Polyphenolic substances of arecanut. II. Changes during maturation and ripening. Phytochemistry, 3. pp. 657-665.

Mathew, A. G. and Venkataramu, S. D. and Govindarajan, V. S. (1964) Studies on arecanut: Part 1. Changes in chemical composition and physical characteristics of nuts with maturity. Indian Journal of Technology, 2. pp. 90-96.

Nagarathnamma, M. and Pruthi, J. S. and Siddappa, G. S. (1964) Variations in the physico-chemical characteristics of commercial vinegars (brewed and synthetic) manufactured in India. Indian Food Packer, 18 (2). pp. 15-19.

Narayana, K. and Dwarakanath, C. T. and Ramachandra Rao, T. N. and Johar, D. S. (1964) Studies on pepper oleoresin from pepper rejections. Spices Bulletin, 3 (8). pp. 117-120.

Tandon, G. L. and Dravid, S. V. and Siddappa, G. S. (1964) Oleoresin of Capsicum (Red Chilies)—Some Technological and Chemical Aspects. Journal of Food Science, 29. pp. 1-5.

Viraktamath, C. S. (1964) Studies on the packaging of spices - dry chillies (Capsicum annum). Indian Food Packer, 18 (4). pp. 9-12.

Viraktamath, C. S. and Iyengar, N. V. R. and Sreenivasan, A. (1964) Packaging and storage of dry green cardamom. Research and Industry, 9. pp. 33-35.