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Patel, J. D. and Krishnaswamy, M. A. and Nair, K. K. S. (1976) Biochemical characteristics of some of the coliforms isolated from spices. Journal of Food Science and Technology, India, 13 (1). 37-40, 13 ref..

Prabhavathi, C. and Haridas Rao, P. and Shurpalekar, S. R. (1976) Bread and chapati making quality of Indian durum wheats. Journal of Food Science and Technology, India, 13 (6). 313-317, 5 ref..

Rao, B. A. S. and Narasimham, V. V. L. (1976) Brewing with enzymes. Journal of Food Science and Technology, India, 13 (3). 119-123, 47 ref..

Rama, S. B. and Patwardhan, M. V. (1976) Changes in keto acid concentration in bananas during storage and ripening. Journal of Food Science and Technology, India, 13 (5). 262-263, 9 ref..

Prasad, M. S. and Subba Rao, M. S. (1976) Colorimetric determination of chloral hydrate in toddy. Journal of Food Science and Technology, India, 13 (6). 339-340, 4 ref..

Nigam, B. P. (1976) Development of foams in fish slurries. Journal of Food Science and Technology, India, 13 (5). 235-237, 5 ref..

Venkataraman, L. V. and Jaya, T. V. (1976) Influence of germinated green gram and chick pea on growth of broilers. Journal of Food Science and Technology, India, 13 (1). 13-16, 18 ref..

Mahadeviah, M. and Gowramma, R. V. and Eipeson, W. E. and Sastry, L. V. L. (1976) Influence of tinplate variables on the internal corrosion of tinplate containers with mango and orange products. Journal of Food Science and Technology, India, 13 (1). 17-23, 24 ref..

Muthu, M. and Rangaswamy, J. R. and Vijayashankar, Y. N. (1976) Insecticidal doses of methyl iodide in foods and its residue. Journal of Food Science and Technology, India, 13 (1). 43-44, 7 ref..

Venkat Rao, S. and Vijayalakshmi, D. and Kurien, S. and Prasannappa, G. and Chandrasekhara, H. N. and Swaminathan, M. and Chandrasekhara, M. R. (1976) Nutritive value of weaning foods and malted milk powder. Journal of Food Science and Technology, India, 13 (4). 209-213, 18 ref..

Shurpalekar, S. R. and Kumar, G. V. and Rao, G. V. and Rao, G. C. P. R. and Rahim, A. and Vatsala, C. N. (1976) Physico-chemical, rheological and milling characteristics and bread and chapati making quality of Indian wheats. Journal of Food Science and Technology, India, 13 (2). 79-83, 11 ref..

Haridas Rao, P. and Rahim, A. and Prabhavathi, C. and Shurpalekar, S. R. (1976) Physico-chemical, rheological and milling characteristics of Indian durum wheats. Journal of Food Science and Technology, India, 13 (6). 317-322, 6 ref..

Krishnaswamy, M. A. and Nagaraja Rao, K. S. and Sreekantiah, K. R. and Mannar, M. C. (1976) Production of fungal rennet substitute for cheese making. Journal of Food Science and Technology, India, 13 (4). pp. 187-191.

Rao, S. N. R. and Viraktamath, C. S. and Desikachar, H. S. R. (1976) Relative cooking behaviour of semolina from maize, sorghum, wheat and rice. Journal of Food Science and Technology, India, 13 (1). 34-36, 3 ref..

Subramanyam, H. and Gouri, S. and Krishnamurthy, S. (1976) Ripening behaviour of mango fruits graded on specific gravity basis. Journal of Food Science and Technology, India, 13 (2). 84-86, 19 ref..

Satyanarayana Rao, B. A. and Prasad, M. S. and Venkatanarayana, S. (1976) Studies on the preparation of wort from barley malt and degermed maize using microbial enzymes. Journal of Food Science and Technology, India, 13 (6). 310-312, 15 ref..

Rao, K. S. N. and Sreekantiah, K. R. (1976) Studies on the protease of Botryodiplodia theobromae Pat. Journal of Food Science and Technology, India, 13 (2). 99-100, 9 ref..

Srinivas, T. and Rao, S. N. R. and Bhashyam, M. K. and Desikachar, H. S. R. (1976) Studies on the use of dry earth as a contact medium for absorbing moisture from paddy. Journal of Food Science and Technology, India, 13 (3). 142-145, 11 ref..

Rahim, A. and Prabhavathi, C. and Haridas Rao, P. and Shurpalekar, S. R. (1976) Suitability of Indian durum wheats for semolina milling and vermicelli preparation. Journal of Food Science and Technology, India, 13 (5). 249-252, 4 ref..

Haridas Rao, P. and Shurpalekar, S. R. (1976) Utilization of milo in bakery products. Journal of Food Science and Technology, India, 13 (6). 293-299, 9 ref..