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Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1968) Changes in ovomucin concentration during thinning of thick white in eggs. Journal of Food Science and Technology, 5 (2). 71, 14 ref..

Varna, T. N. R. and Kumar, A. N. (1968) Effect of heat on the yield and physico-chemical characteristics of oil and protein from groundnut. Journal of Food Science and Technology, 5 (2). 69-70, 6 ref..

Kadkol, S. B. and Paul Jayaraj, A. (1968) Effect of phosphine fumigated rice on the growth of albino rats. Journal of Food Science and Technology, 5. pp. 6-7.

Madalagatti Rao, M. and Narasimham, P. and Nagaraja, N. and Anandaswamy, B. (1968) Effect of pre-harvest spray of alpha-napthalene acetic acid and para-chlorophenoxyacetic acid on control of berry drop in Anab-E-Shahi grapes (@Vitis vinifera@ Linn.). Journal of Food Science and Technology, 5 (3). pp. 127-128.

Narasimham, P. and Madalagatti Rao, M. and Nagaraja, N. and Anandaswamy, B. (1968) Effect of pre-harvest spray of sodium orthophenyl phenate and captan on the control of decay in Anab-E-Shahi grapes (@Vitis vinifera@ Linn.). Journal of Food Science and Technology, 5 (2). pp. 63-64.

Chatterjee, A. K. (1968) Effects of temperature and sample location on the penetration of minimal curing chemicals in ham. Journal of Food Science and Technology, 5 (4). pp. 190-192.

Mahadevappa, M. and Desikachar, H. S. R. (1968) Expansion and swelling of raw and parboiled rice during cooking. Journal of Food Science and Technology, 5 (2). 59-62, 4 ref..

Bains, G. S. (1968) Flour Milling and Baking Industry in India. Journal of Food Science and Technology, 5 (4). pp. 211-212.

Mahadevappa, M. and Desikachar, H. S. R. (1968) Some observations on the histology of raw and parboiled rice. Journal of Food Science and Technology, 5 (2). 72-73, 5 ref..

Doraiswamy, T. R. and Haridas Rao, P. and Bains, G. S. (1968) Studies on the preparation and nutritional value of protein, vitamin and calcium enriched wheat macaroni. Journal of Food Science and Technology, 5 (1). pp. 8-11.