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Rao, N. N. and Rao, T. N. R. and Shanthamma, M. S. (1972) Development of pre-digested protein-rich food based on Indian oilseed meals and pulses. II. Journal of Food Science and Technology (Mysore), 9 (2). 57-62, 10 ref..

Rao, N. M. and Rao, M. M. (1972) Effect of non-enzymatic browning on the nutritive value of casein-sugar complexes. Journal of Food Science and Technology (Mysore), 9 (2). 66-68, 15 ref..

Rao, S. N. R. and Narayana, M. N. and Desikachar, H. S. R. (1972) Pattern of change in silica, ash, crude fibre, whiteness and bran pigmentation with progressive polish in rice varieties. Journal of Food Science and Technology (Mysore), 9 (2). 51-53, 12 ref..

Shurpalekar, S. R. and Prabhakar, J. V. and Venkatesh, K. V. L. and Vibhakar, S. and Amla, B. L. (1972) Some factors affecting the quality of blackgram (Phaseolus mungo) papads. Journal of Food Science and Technology (Mysore), 9 (1). 26-29, 2 ref..

Viraktamath, C. S. and Raghavendra, G. and Desikachar, H. S. R. (1972) Varietal differences in chemical composition, physical properties and culinary qualities of some recently developed sorghum strains. Journal of Food Science and Technology (Mysore), 9 (2). 73-76, 7 ref..