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Narayana Rao, M. and Krishnamurthy, K. (1954) Activation of indigenous earths for bleaching of vegetable oils. Bulletin of Central Food Technological Research Institute, 3 (8). pp. 196-197.

Kapur, N. S. (1954) Australian fruit and vegetable industry. Bulletin of Central Food Technological Research Institute, 3. pp. 201-202.

Rao, M. V. L. and Bhatia, I. S. (1954) Biological utilization of the polyfructosans of Agave vera Cruz Mill. Bulletin of Central Food Technological Research Institute, 3 (5). pp. 110-111.

Bose, S. M. and Subramanian, N. (1954) Biological value of the proteins of tamarind and befri seeds. Bulletin of Central Food Technological Research Institute, 3 (3). p. 66.

Rama Rao, G. and Swaminathan, M. (1954) Chemical composition of different varieties of bajra. Bulletin of Central Food Technological Research Institute, 3 (3). p. 68.

Majumder, S. K. and Muthu, M. and Pingale, S. V. and Swaminathan, M. (1954) Control of microbial spoilage in foodstuffs with methyl bromide. Bulletin of Central Food Technological Research Institute, 3. pp. 269-271.

Das, D. P. and Siddappa, G. S. and Girdhari, Lal. (1954) Effect of extraction of papain on the pectin content of raw papaya. Bulletin of Central Food Technological Research Institute, 3. pp. 300-301.

Subrahmanyan, V. and Swaminathan, M. and Bhatia, D. S. and Bains, G. S. and Gowri, Sur. and Bhagavan, R. K. and Doraiswamy, T. R. and Anandaswamy, B. and Sankaran, A. N. (1954) Effect of replacing rice in the diet by composite jowar (Sorghum vulgare) vermicelli on the health and nutritional status of children. Bulletin of Central Food Technological Research Institute, 3. pp. 245-247.

Reddy, S. K. and Gowri, Sur. and Doraiswamy, T. R. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1954) Effect of supplementary composite protein food on the growth and nutritional status of school children. Bulletin of Central Food Technological Research Institute, 3 (4). pp. 87-88.

Mathur, P. B. and Srivastava, H. C. (1954) Effect of terpienol in inhibiting the sprouting of potato tubers during storage. Bulletin of Central Food Technological Research Institute, 3. pp. 271-272.

Sur, B. K. and Kale, G. T. (1954) Food industries associations in India. IV. Sugar Industry. Bulletin of Central Food Technological Research Institute, 3 (4). pp. 90-93.

Muthu, M. and Kadkol, S. B. and Pingale, S. V. and Swaminathan, M. (1954) Fumigation of stored foods efficacy of ethyl bromide. Bulletin of Central Food Technological Research Institute, 3. pp. 131-134.

Narayana Rao, M. and Krishnamurthy, K. (1954) Gossypol content of Indian cottonseed and cottonseed oil. Bulletin of Central Food Technological Research Institute, 3. p. 311.

Subrahmanyan, V. and Bhatia, D. S. and Swaminathan, M. and Bains, G. S. (1954) Grain substitutes. Bulletin of Central Food Technological Research Institute, 3. pp. 162-165.

Reddy, S. K. and Gowri, Sur. and Doraiswamy, T. R. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1954) Institution feeding experiment with a new type of balanced food. Bulletin of Central Food Technological Research Institute, 3 (6). p. 136.

Subrahmanyan, V. and Kuppuswamy, S. and Rama Rao, G. and Swaminathan, M. and Bhatia, D. S. (1954) Investigations on grain substitutes. 3. The nutritive value of round grains from blends of tapioca and groundnut flours. Bulletin of Central Food Technological Research Institute, 3. pp. 187-189.

Subrahmanyan, V. and Kuppuswamy, S. and Rama Rao, G. and Swaminathan, M. and Bhatia, D. S. (1954) Investigations on grain substitutes. 4. The biological value of the proteins of round grains from blends of tapioca and groundnut flours. Bulletin of Central Food Technological Research Institute, 3. pp. 190-193.

Bains, G. S. and Bhatia, D. S. and Subba Rao, G. N. and Subrahmanyan, V. (1954) Investigations on grain substitutes. II. Storage quality of grains from blends of tapioca and groundnut. Bulletin of Central Food Technological Research Institute, 3. pp. 183-186.

Subrahmanyan, V. and Bhatia, D. S. and Bains, G. S. and Swaminathan, M. and Raghunatha Rao, Y. K. (1954) Investigations on grain substitutes. I. Production of round grain from blends of tapioca and groundnut. Bulletin of Central Food Technological Research Institute, 3. pp. 180-183.

Subrahmanyan, V. and Doraiswamy, T. R. and Swaminathan, M. and Sankaran, A. N. (1954) Large-scale feeding experiments with Mysore flour in distress areas of Madras state. Bulletin of Central Food Technological Research Institute, 3 (11). pp. 267-269.

Subrahmanyan, V. (1954) Manufacturing foods-technical aid. Bulletin of Central Food Technological Research Institute, 3 (8). pp. 203-206.

Raghunatha Rao, Y. K. (1954) Miscibility of vegetable oils and alcohol. Bulletin of Central Food Technological Research Institute, 3. pp. 221-224.

Sahasrabudhe, M. R. (1954) Mustard oil. Bulletin of Central Food Technological Research Institute, 3. pp. 69-72.

Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1954) Nutritive value of safflower seed cake. Bulletin of Central Food Technological Research Institute, 3 (7). pp. 158-159.

Bose, S. M. and Swaminathan, M. and Subrahmanyan, V. (1954) Nutritive value of tamarind seed. Bulletin of Central Food Technological Research Institute, 3. pp. 67-68.

Kadkol, S. B. and Sreenivasa Murthy, V. and Swaminathan, M. (1954) Nutritive value of the seeds of Panicum miliare (little millet). Bulletin of Central Food Technological Research Institute, 3. pp. 247-248.

Subrahmanyan, V. and Rama Rao, G. and Kuppuswamy, S. and Swaminathan, M. (1954) Nutritive value of water chestnut (Singhara). Bulletin of Central Food Technological Research Institute, 3 (6). pp. 134-135.

Gowri, Sur. and Reddy, S. K. and Doraiswamy, T. R. and Sankaran, A. N. and Bhagavan, R. K. and Swaminathan, M. and Subrahmanyan, V. (1954) Partial replacement of cereals by Mysore flour. Bulletin of Central Food Technological Research Institute, 3 (4). pp. 85-87.

Pruthi, J. S. and Girdhari, Lal (1954) Physico-chemical characteristics of Nagpur orange (Mandarin) oil. Bulletin of Central Food Technological Research Institute, 3. pp. 301-302.

Subrahmanyan, V. and Kuppuswamy, S. and Swaminathan, M. (1954) Possible influence of the quality of rice in determining the nutritive value of the poor rice diet. Bulletin of Central Food Technological Research Institute, 3 (11). pp. 272-276.

Mathur, P. B. and Srivastava, H. C. (1954) Preliminary experiments on the cold storage of durian (Durio zibethinus Murr.). Bulletin of Central Food Technological Research Institute, 3. pp. 199-200.

Siddappa, G. S. and Mathur, P. B. and Johar, D. S. (1954) Preservation and processing of South Indian white grapes. Bulletin of Central Food Technological Research Institute, 3. pp. 106-109.

Siddappa, G. S. and Bhatia, B. S. (1954) Preservation of mangosteen. Bulletin of Central Food Technological Research Institute, 3. pp. 296-297.

Natarajan, C. P. and Bains, G. S. (1954) Progress in food technology during 1953. Bulletin of Central Food Technological Research Institute, 3 (9). pp. 227-230.

Subrahmanyan, V. and Krishna, B. H. and Bhatia, D. S. and Swaminathan, M. (1954) Sago industry in India. Bulletin of Central Food Technological Research Institute, 3 (12). pp. 312-314.

Srivastava, H. C. and Mathur, P. B. (1954) Semi - commercial trial on the cold storage of Coorg oranges. Bulletin of Central Food Technological Research Institute, 3. pp. 248-249.

Raghunatha Rao, Y. K. (1954) Some recent advances in production methods for vegetable oils and edible meals. Bulletin of Central Food Technological Research Institute, 3. pp. 249-252.

Subrahmanyan, V. and Johar, D. S. (1954) Some studies on preservation of neera. Bulletin of Central Food Technological Research Institute, 3. pp. 154-158.

Prasad, M. and Kapur, N. S. and Mathur, P. B. (1954) Storage of roasted and salted cashew kernels. Bulletin of Central Food Technological Research Institute, 3 (7). pp. 159-161.

Pingale, S. V. (1954) Storage of wheat in jute bags impregnated with synergized lindane. Bulletin of Central Food Technological Research Institute, 3 (8). pp. 198-199.

Sahasrabudhe, M. R. (1954) Studies on the keeping quality of mustard oil. Bulletin of Central Food Technological Research Institute, 3. p. 89.

Jain, N. L. and Girdhari, Lal. (1954) Studies on the preparation of amla syrup. Bulletin of Central Food Technological Research Institute, 3. pp. 297-299.

Subrahmanyan, V. and Krishnamurthy, K. and Swaminathan, M. and Bhatia, D. S. and Raghunatha Rao, Y. K. (1954) Supplementary value of cottonseed flour to wheat and ragi diets. Bulletin of Central Food Technological Research Institute, 3 (9). pp. 225-226.

Subrahmanyan, V. and Srinivasan, M. (1954) Unfamiliar food resources-the Agave. Bulletin of Central Food Technological Research Institute, 3. pp. 137-139.

Subrahmanyan, V. and Natarajan, C. P. and Bhatia, D. S. and Desikachar, H. S. R. and Sankaran, A. N. (1954) Utilization of Agave as an article of food. Bulletin of Central Food Technological Research Institute, 3. pp. 63-66.

Natarajan, C. P. and Mani, G. S. and Bhatia, D. S. (1954) Volatile value of Indian coffee and coffee substitutes. Bulletin of Central Food Technological Research Institute, 3 (12). pp. 307-309.

Bhatia, I. S. (1954) The presence of a polyfructosidase in the extracts of Agave vera Cruz. Bulletin of Central Food Technological Research Institute, 3 (12). p. 310.

Moorjani, M. N. and Bhatia, D. S. (1954) The proteins of the groundnut. Bulletin of Central Food Technological Research Institute, 3 (5). pp. 112-117.

Pruthi, J. S. (1953) Colour deterioration in processed grapefruit juice during storage. Bulletin of Central Food Technological Research Institute, 3 (2). p. 43.

Date, W. B. and Bhatia, D. S. (1953) Dehydrated vegetable soups. Bulletin of Central Food Technological Research Institute, 3. p. 19.

Kadkol, S. B. and Murthy, H. B. N. and Pingale, S. V. and Swaminathan, M. (1953) Effect of methyl bromide fumigation on the biological value of the proteins in rice and groundnut. Bulletin of Central Food Technological Research Institute, 3. pp. 19-20.

Sur, B. K. and Kale, G. T. (1953) Food industries associations in India - III. Confectionery, biscuit and bakery industries. Bulletin of Central Food Technological Research Institute, 3. pp. 45-47.

Krishna, B. H. (1953) Possibilities of some integrated food and chemical industries in India. Bulletin of Central Food Technological Research Institute, 3 (1). pp. 21-25.

Natarajan, C. P. and Bhatia, D. S. (1953) Processing of Agave vera Cruz Mill. Bulletin of Central Food Technological Research Institute, 3. pp. 39-41.

Pruthi, J. S. and Tandon, G. L. and Siddappa, G. S. (1953) Removal of hydrocyanic acid from tender bamboo shoots. Bulletin of Central Food Technological Research Institute, 3. pp. 41-42.

Kantharaj Urs, M. and Sahasrabudhe, M. R. and Bhatia, D. S. and Natarajan, C. P. (1953) Studies on the storage behaviour of mustard and groundnut oils in galvanized iron containers. Bulletin of Central Food Technological Research Institute, 3 (1). pp. 17-18.

Rama Rao, G. and Murthy, H. B. N. and Swaminathan, M. (1953) Supplementary relations to Bengal gram and groundnut proteins to bajra (Pennisetum typhoideum) proteins. Bulletin of Central Food Technological Research Institute, 3 (2). p. 44.