Items where Subject is "600 Technology > 08 Food technology > 33 Nuts"

Article

Ankit, Jain and Maya, Prakash and Radha, C. (2015) Extraction and evaluation of functional properties of groundnut protein concentrate. Journal of Food Science and Technology, 52 (10). pp. 6655-6662. ISSN 0022-1155

Balasubrahmanyam, N. and Damodaran Nambudiry, D. and Anandaswamy, B. (1978) Effect of enviornmental factors on the oxidation of fried cashew nuts (Anacardium occidentale). Indian Cashew Journal, 12 (3). pp. 7-11.

Basappa, S. C. and Shankar Murti, A. and Murthy, V. S. and Parpia, H. A. B. (1972) Distribution of aflatoxin in the various fractions separated from groundnut meal. Indian Journal of Technology, 10 (10). 395-396, 4 ref..

Basappa, S. C. and Sreenivasamurthy, V. and Parpia, H. A. B. (1971) Effect of reducing agents on the biosynthesis of aflatoxin by resting cells of Aspergillus flavus. Indian Journal of Microbiology, 11 (4). pp. 63-68.

Berry, S. K. and Sehgal, R. C. and Teotia, M. S. (1992) Studies on green almonds-Varietal characteristics. Beverage and Food World, 19 (5). pp. 54-55.

Bhagya, S. and Prakash, V. and Srinivasan, K. S. (1992) Effect of different proteolytic enzymes on the nature of subunit composition of arachins from groundnut (Arachis hypogaea L.). Indian Journal of Biochemistry & Biophysics, 29 (2). pp. 154-9. ISSN 0301-1208

Bhat, R. V. and Vasanthi, S. and Sashidhar Rao, B. and Nageswara Rao, R. and Sudershan Rao, V. and Nagaraja, K. V. and Girija Bai, R. and Krishnaprasad, C. A. (1996) Aflatoxin B1 contamination in groundnut samples collected from different geographical regions of India: a multicentre study. Food Additives and Contaminants, 13 (3). pp. 325-331.

Bhavanishankar, T. N. and Rajasekaran, T. and Sreenivasa Murthy, V. (1987) Tempeh-like product by groundnut fermentation. Food Microbiology, 4 (2). 121-125, 10 ref..

Chandrasekhara, M. R. and Rao, G. R. and Leela, N. (1970) Processing of groundnut in India as a source of protein foods. Indian Food Packer, 24 (4). 15-24, 17 ref..

Daniel, V. A. and Desai, B. L. M. and Venkat Rao, S. and Swaminathan, M. and Parpia, H. A. B. (1970) The effect of supplementing with limiting amino acids on the nutritive value of the proteins of low cost balanced food based on blends of cottonseed, peanut and chick pea flours and kaffir corn (@Sorg. Plant Foods for Human Nutrition, 2 (1). pp. 1-6.

Dhanaraj, S. and Sankaran, A. N. and Mathew, A. (1970) Quality and market evaluation of processed arecanuts. Journal of Food Science and Technology, 7 (3). 123-26, 7 ref.. ISSN 0022-1155

Doraiswamy, T. R. and Chandrashekhara, M. R. and Subba Rau, B. H. (1963) Use of an Infant Food Formula Based on Groundnut Protein Isolate and Skim Milk Powder in Feeding Infants. Indian Journal of Pediatrics, 30. pp. 365-368.

Doraiswamy, T. R. and Parthasarathy, H. N. and Tasker, P. K. and Sankaran, A. N. and Rajagopalan, R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Effect of supplementary groundnut flour fortified with vitamins and minerals on the growth and nutritional status of children subsisting on a poor Indian diet based on rice. Food Science, 11 (6). pp. 186-189.

Doraiswamy, T. R. and Tasker, P. K. and Rajagopalan, R. and Sankaran, A. N. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Effect of supplementary protein foods based on a blend of groundnut flour and skim milk powder fortified with vitamins and minerals on the growth and nutritional status of undernourished weaned. Food Science, 11. pp. 193-196.

George, G. and Bhat, K. K. and Murti, I. A. S. and Sen, D. P. (1986) Hypolipidaemic effect of walnut (Juglans regia) kernel and its oil in rats. Fett Wissenschaft Technologie, 88 (6). 238-243, 30 ref..

Jaripa, Begum and Anwar, M. N. and Majumder, S. K. and Shetty, H. S. (1987) Isolation of microbes from three groundnut seed pests. Indian Journal of Microbiology, 27 (1-4). pp. 68-72.

Jimsheena, V. K. and Lalitha, R. Gowda (2010) Arachin derived peptides as selective angiotensin I-converting enzyme (ACE) inhibitors: Structure–activity relationship. Peptides, 31 (6). 1165-1176 .

Kapur, N. S. and Prasad, M. and Mathur, P. B. (1952) Processing and storage of cashew nuts and kernels. Indian Food Packer, 6 (8). pp. 27-30.

Kella, N. K. D. (1989) Heat-induced reversible gelation of arachin: kinetics, thermodynamics and protein species involved in the process. International Journal of Biological Macromolecules, 11 (2). pp. 105-12. ISSN 0141-8130

Krishnamurthy, K. and Baliga, B. R. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Amino acid composition of sunflower seeds (Helianthus annus) and Cuddapah almonds (Buchanania latifolia). Food Science, 8 (4). pp. 119-120.

Krishnamurthy, K. and Ramakrishnan, T. N. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1960) Studies on the nutritive value of composite protein foods based on blends of groundnuts, soyabean and sesame flours. Food Science, 9. pp. 86-88.

Krishnaswamy, M. A. (1971) Formation of a cheese-like matrix from groundnut protein. Milchwissenschaft, 26 (5). 283-284, 10 ref..

Krishnaswamy, M. A. and Shantha, T. (1967) Preparation and composition of a tofu like product from groundnut. Journal of Food Science and Technology, 4. pp. 6-7.

Manohar, Balaraman and Divakar, S. (2010) Enzymatic synthesis of cholecalciferol glycosides using β-glucosidase from sweet almond. Journal of Food Science and Technology, 47 (5). pp. 469-475.

Monteiro, P. V. and Sudhindra Rao, K. and Prakash, V. (1996) In vitro interaction of groundnut proteins with aflatoxin B1. Journal of Food Science and Technology, 33 (1). pp. 27-31. ISSN 0022-1155

Moorjani, M. N. and Subramanian, N. and Subrahmanyan, V. (1955) Nutritive value of calcium fortified milk substitute from groundnut. Journal of Scientific and Industrial Research, 14C. pp. 210-212.

Murthy, H. B. N. and Anandaswamy, B. and Srinivasan, K. S. and Muthu, M. and Iyengar, N. V. R. and Pingale, S. V. (1957) Studies on the pacakaging of walnut kernels. Journal of Scientific and Industrial Research, 16A. pp. 570-573.

Muthu, M. and Jaleel, S. A. and Govindarajan, V. S. (1968) Storage of ripe areca fruits (Areca catechu): cold sterilization of fresh areca fruits with fumigants for prolonged storage. Tropical Science, 10 (3). 160-66, 19 ref..

Nagaraju, V. D. and Sridhar, B. S. (2014) Hydrodynamics And Heat Transfer Characteristics Of Draft Tube Spouted Bed Roasting Of Groundnuts (Arachis Hypogeae). International Journal Of Scientific and Technology Research, 3 (7).

Nambudiri, E. S. (1968) Estimation of Arecoline: A Rapid Distillation Method. Journal of the American Oil Chemists' Society, 51 (4). pp. 799-802. ISSN 0003-021X

Narayanan, K. M. and Bains, G. S. and Bhatia, D. S. (1963) Lipoxidase inhibitor in groundnut Arachis hypogea Linn. testa. Chemistry and Industry, 39. p. 1588.

Narsing Rao, G. and Rao, D.G. (2009) Physico-chemical and functional properties of defatted Sterculia foetida seed flour. Journal of Food Science and Technology, 46 (3). pp. 225-227.

Navin Kumar, K. D. and Nandi, P. K. and Narasinga Rao, M. S. (1980) Reversible gelation of arachin. International Journal of Peptide and Protein Research, 15 (1). 67-72, 21 ref..

Parthasarathy, H. N. and Tasker, P. K. and Doraiswamy, T. R. and Nagaraja, N. and Rajagopalan, R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Effect of supplementary groundnut flour fortified with vitamins and minerals on retention of nitrogen, calcium and phosphorus in children subsisting on a rice diet. Food Science, 11 (6). pp. 190-192.

Prasanna, H. A. and Rama Rao, G. and Desai, B. L. M. and Chandrashekhara, M. R. (1970) Nitrogen balance studies in infants fed infant food based on groundnut flour. Indian Journal of Pediatrics, 37. pp. 89-94.

Rama Rao, G. and Indira, K. and Ramanatham, G. and Chandrashekhara, M. R. (1964) Infant food based on coconut protein, groundnut protein isolate and skim milk powder. II. Overall growth promoting value and supplementary value to poor cereal diets. Journal of Science of Food and Agriculture, 15. pp. 841-846.

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.

Ramamurti, K. and Sreenivasamurthy, V. and Johar, D. S. (1964) Preparation of cheese-like products from peanut and the biochemical changes that take place during their ripening. Food Technology, 18 (6). pp. 98-100.

Ramesh, M. and Haridas Rao, P. and Ramadoss, C. S. (1995) Microwave treatment of groundnut (Arachis hypogaea): extractability and quality of oil and its relation to lipase and lipoxygenase activity. Lebensmittel Wissenschaft und Technologie, 28 (1). 96-99, 13 ref..

Rangaswamy, J. R. (1988) Spectrophotometric method for determination of phosphine residues in cashew kernels. Journal of the Association of Official Analytical Chemists, 71 (3). pp. 557-9. ISSN 0004-5756

Rati, E. R. and Shantha, T. (1994) Incidence of Aflatoxin in Groundnut-based Snack Products. Journal of Food Science and Technology, 31 (4). pp. 327-329.

Rodrigues, R. and Agarwal, P. C. and Saha, N. K. (1964) Canning of water chestnut (Singhara) (Trapa bispinosa Roxb). Journal of Food Science and Technology , 1. pp. 28-31.

Satyanarayana, M. N. and Rao, M. V. L. and Srinivasan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Amino acid composition of groundnut protein isolates. Food Science, 11 (5). pp. 133-135.

Sehgal, R. C. and Derry, S. K. and Teotia, M. S. (1994) Studies on green almond paste: Preparation, storage and utilization. Beverage and Food World, 21 (5). pp. 10-12.

Shantha, T. and Rati, E. R. and Sreenivasa Murthy, V. (1997) Nutritional evaluation of groundnut cake detoxified by in situ generated ammonia in albino rats. Journal of Food Science and Technology, 34 (5). 405-407, 12 ref..

Shantha, T. and Sreenivasa Murthy, V. and Rati, E. R. and Prema, V. (1986) Detoxification of groundnut seeds by urea and sunlight. Journal of Food Safety, 7. pp. 225-231.

Shetty, K. J. and Rao, M. S. N. (1975) Studies on groundnut proteins. IV. Effect of storage or proteolysis on the gel electrophoresis pattern of arachin. Journal of Agricultural and Food Chemistry, 23 (6). 1220-1221, 9 ref..

Shivashankar, S. and Mathew, A. G. and Natarajan, C. P. (1975) Storage aspects of processed cashewnuts. Indian Cashew Journal, 10 (2). pp. 7-10.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Lahiry, N. L. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Studies on milk substitutes of vegetable origin. 4. The supplementary value of spray dried vegetable milk powder obtained from a blend of soybean and groundnut milks to a poor rice diets. Annals of Biochemistry and Experimental Medicine, 22 (3). pp. 67-72.

Shyamasundar, R. and Rajagopal Rao, D. (1982) Acylated arachins - functional properties. Lebensmittel Wissenschaft und Technologie, 15 (2). 102-104, 14 ref..

Sivakumar, Ramaiah and Divakar, S. (2009) Amyloglucosidase from Rhizopus mold and b-glucosidase from sweet almond catalysed syntheses of riboflavinyl glycosides. Indian Journal of Biotechnology, 8. pp. 400-407.

Sivakumar, R. and Divakar, S. (2007) Syntheses of N-vanillyl-nonanamide glycosides using amyloglucosidase from Rhizopus and beta-glucosidase from sweet almond. Biotechnology Letters, 29 (10). pp. 1537-1548. ISSN 0141-5492

Snigdha, M. and Hariprasad, P. and Venkateswaran, G. (2015) Transport via xylem and accumulation of aflatoxin in seeds of groundnut plant. Chemosphere, 119. pp. 524-529.

Sreedhara, N. and Subramanian, N. (1991) Nutritional quality of hydrogen peroxide treated groundnut protein. Journal of Agricultural and Food Chemistry, 39 (4). pp. 744-747.

Sreenivasamurthy, V. and Jayaraman, A. and Parpia, H. A. B. (1964) Rapid paper chromatographic method for the estimation of aflatoxin in groundnuts. Indian Journal of Technology, 2. pp. 415-416.

Sreenivasamurthy, V. and Parpia, H. A. B. and Srikanta, S. and Shankar Murthy, A. (1967) Detoxification of aflatoxin in peanut meal by hydrogen peroxide. Journal of Association of Official Analytical Chemists, 50. pp. 350-354.

Sruthi, P. and Madhava Naidu, M. (2023) Cashew nut (Anacardium occidentale L.) testa as a potential source of bioactive compounds: A review on its functional properties and valorization. Food Chemistry Advances, 3. p. 100390.

Sruthi, P. and Madhava Naidu, M. and Pooja, J. Rao (2024) Valorization of cashew nut testa phenolics through nano-complexes stabilized with whey protein isolate and β-cyclodextrin: Characterization, anti-oxidant activity, stability and in vitro release. Food Research International, 181. p. 114110.

Sruthi, P. and Roopavathi, C. and Madhava Naidu, M. (2023) Profiling of phenolics in cashew nut (Anacardium occidentale L.) testa and evaluation of their antioxidant and antimicrobial properties. Food Bioscience, 51. pp. 1-9.

Subba Rao, D. and Hanumantha Rao, K. (1972) Effect of lipid protein interaction on nutritive value of groundnut protein. Indian Journal of Nutrition and Dietetics, 9. pp. 331-335.

Subrahmanyan, V. and Doraiswamy, T. R. and Bhagavan, R. K. and Rajagopalan, R. and Kurien, P. P. and Sankaran, A. N. and Bhatia, D. S. and Swaminathan, M. (1961) The effect of replacing wheat in a poor Indian diet by a blend of whole wheat flour, tapioca flour and low-fat groundnut flour (paushtic atta) on the growth and nutritional status of children. Annals of Biochemistry and Experimental Medicine, 21. pp. 7-12.

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. and Kantha, Joseph and Panemangalore, M. and Subramanian, N. and Rajagopalan, R. and Bhatia, D. S. and Sreenivasan, A. and Swaminathan, M. (1962) Preparation, chemical composition and shelf life of high protein food based on groundnut protein isolate. Food Science, 11. pp. 197-199.

Suryanarayana Raju, G. and Lakshminarayana, K. and Shekar Shetty, H. (1992) Comparative studies on the chemical transformation of lindane and bromophos at laboratory conditions during storage of groundnut. Bulletin of Brain Technology, 30 (3). pp. 189-192.

Swaminathan, M. (1969) The use of Oilseeds and Nuts in the Feeding of Infants and Pre-School Children in the Developing Countries. Plant Foods for Human Nutrition, 1. pp. 205-235.

Tasker, P. K. and Joseph, A. A. and Ananthaswamy, H. N. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Nutritive value of the proteins of groundnut flour and 4:1 blend of groundnut flour and skim milk powder. Food Science, 11. pp. 173-175.

Tasker, P. K. and Joseph, A. A. and Parthasarathy, H. N. and Paul Jayaraj, A. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Supplementary value of groundnut flour and blends of groundnut flour with skim milk powder to a poor maize diet. Annals of Biochemistry and Experimental Medicine, 23. pp. 261-270.

Tasker, P. K. and Kantha, Joseph. and Rajagopal Rao, D. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Effect of feeding groundnut protein fortified with limiting essential amino acid on growth and composition of liver, blood, carcass and certain liver enzymes in albino rats. Annals of Biochemistry and Experimental Medicine, 23. pp. 279-284.

Tasker, P. K. and Narayana Rao, M. and Paul Jayaraj, A. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Supplementary value of peanut flour, chick pea flour and skim milk powder and their blends to maize-tapioca diet. Indian Journal of Medical Research, 50. pp. 468-477.

Teotia, M. S. (1991) Post harvest technology of almonds Prunus amyodalus. Beverage and Food World, 18 (3). pp. 27-32.

Teotia, M. S. and Berry, S. K. and Sehgal, R. C. . (1993) Studies on the post-harvest shelf life of green almonds. Indian Food Packer, 47 (2). 53-57, 4 ref..

Teotia, M. S. and Pruthi, J. S. (1992) Chemical composition and utilisation of green almonds. Beverage and Food World, 19 (3). pp. 12-13.

Umesh Hebbar, H. and Ramesh, M. N. (2005) Optimisation of processing conditions for infrared drying of cashew kernels with testa. Journal of the Science of Food and Agriculture, 85. pp. 865-871.

Umesh Hebbar, H. and Rastogi, N. K. (2001) Mass transfer during infrared drying of cashew kernel. Journal of Food Engineering, 47 (1). 1-5, 7 ref..

Veerabhadrappa, Mohankumar Bavimane and Shivakumar, Sharath Belame and Somashekar, D. (2014) Solid-state fermentation of Jatropha seed cake for optimization of lipase, protease and detoxification of anti-nutrients in Jatropha seed cake using Aspergillus versicolor CJS-98. Journal of Bioscience and Bioengineering, 117 (2). pp. 208-214.

Thesis

Ahmed, A. R. (1987) Physico-chemical and nutritional studies on traditional Sudanese sorghum staple food (Kisra) supplemented with edible groundnut cake. Doctoral thesis, Central Food Technological Research Institute.

Bedekar, D. B. (1973) Groundnut protein based malted milk food. Masters thesis, Central Food Technological Research Institute.

Jai Paul, Chopra (1974) Methods for removal of aflatoxins from groundnuts. Masters thesis, Central Food Technological Research Institute.

Jayarama Setty, K. (1975) Chemical and physico-chemical studies on groundnut proteins. Doctoral thesis, Central Food Technological Research Institute.

Kiran Shantilal, Patel (1972) Utilisation of carbohydrate residue from groundnut protein isolation. Masters thesis, Central Food Technological Research Institute.

Laryea Brown, S. A. (1978) A survey of fumigants for dried beans and groundnuts. Masters thesis, Central Food Technological Research Institute.

Raksha Rao, K. (2018) Studies on non-aflatoxigenic Aspergillus flavus mediated pre-harvest management of aflatoxin contamination in groundnut (Arachis hypogaea). Doctoral thesis, Academy of Scientific and Innovative Research.

Selvaraj, A. (1972) Dessert nuts. Masters thesis, Central Food Technological Research Institute.

Shyama Sundar, R. (1980) Physico-chemical studies on some chemically modified oilseed proteins with special reference to proteins from groundnut. Masters thesis, Central Food Technological Research Institute.

Snigdha, M. (2013) Uptake of Aflatoxin from Rhizosphere and Rhizoplane and Accumulation by Groundnut Plants. PhD thesis, University of Mysore.

Sreedhara, N. (1979) Studies on the effect of oxidising agents on groundnut protein. Masters thesis, Central Food Technological Research Institute.

Tin Naing, Win (1973) Solubility studies of groundnut protein. Masters thesis, Central Food Technological Research Institute.

Student Project Report

Animesh, Singh (2018) Antifungal Activity of Trichoderma harzianum on Maize and Groundnut Seeds. [Student Project Report] (Submitted)

Anu, M. A. (2012) Studies on Bioactivity of Arginine Rich Peptides from Groundnut. [Student Project Report] (Submitted)

Bharvi, Trivedi (2016) Isolation Of Insecticidal Bioactive From Plants Against Stored Product Insects. [Student Project Report] (Submitted)

Dilip, N. Kulkarni (1974) Protein rich beverages based on defatted groundnut flour and cheese whey. [Student Project Report] (Submitted)

Endang, S. Sunaryo (1983) Studies on weaning food formulation based on coconut milk emulsion and its physical characteristics. [Student Project Report] (Submitted)

Faisal, I. (2015) Grinding and Extraction Studies on Arecanut (Areca catechu). [Student Project Report] (Submitted)

Feba, Das (2017) Preparation and characterization of protein hydrolysate from edible defatted groundnut cake. [Student Project Report] (Submitted)

Hariram, N. (2024) Effect of cashew nut oil (Anacardium occidentale L.) on the expression of inflammatory markers in wistar rats. [Student Project Report] (Submitted)

Hema Prakash Reddy, T. (1984) Studies on foaming capacity of groundnut protein and foam-mat drying of a milk substitute. [Student Project Report] (Submitted)

Jai Paul, Chopra (1975) Studies on the removal of aflatoxins in groundnut cake using solvent systems. [Student Project Report] (Submitted)

Lee Hea, Ran (1974) Emulsification properties of groundnut protein. [Student Project Report] (Submitted)

Mr., Anish (2012) Design and Development of Universal Nut Cracker. [Student Project Report] (Submitted)

Ms., Jahnvi (2019) Shelf Life Extension of Soaked Almonds by Hurdle Technology. [Student Project Report] (Submitted)

Nambudiry, D. D. (1975) Effect of environmental factors on the oxidation of fried cashewnuts. [Student Project Report] (Submitted)

Nanditha, H. S. (2022) Polysaccharides from Lesser Known Sources in Food Application. [Student Project Report] (Submitted)

Patel, M. M. (1980) Study of availability of lysine in groundnut protein and casein under varying processing conditions. [Student Project Report] (Submitted)

Prafulla, C. Mishra (1978) Groundnut protein based extenders for skim milk solids. [Student Project Report] (Submitted)

Prasanna Kumari, N. (2022) Identification, Extraction, and Evaluation of Bioactives from Nutmeg (Myristica fragrans) for the Prevention of NAFLD. [Student Project Report] (Submitted)

Ramana, S. V. (1981) Rheological properties of milk and yoghurt systems fortified with groundnut proteins. [Student Project Report] (Submitted)

Ramanath, Suryawanshi (1981) Packaging and storage studies of roasted, salt and chilli coated whole groundnuts peanuts in flexible packages. [Student Project Report] (Submitted)

Ramesh, M (1989) The effect of microwave treatment of groundnut arachis hypogea on the extraction of oil and its quality. [Student Project Report] (Submitted)

Ravichandraraj, K. (1979) Thickening of groundnut protein dispersion with calcium and its utilisation. [Student Project Report] (Submitted)

Sai, C. S. (1983) Utilisation of groundnut protein and oil in cheese analogs. [Student Project Report] (Submitted)

Sanjay, D. A. (2024) Development of fermented cashew juice by using the scoby. [Student Project Report] (Submitted)

Shalini, M (2012) Chemical Composition of Water Chestnut (Trapa Natans) Flour and its Application in Bakery Product. [Student Project Report] (Submitted)

Shivkumar, Sinha (1974) Effect an additives on heat coagulation of protein fractions of groundnut. [Student Project Report] (Submitted)

Syama Sundara Reddy, M. R. (1980) Studies on the texturization of groundnut flour based on gelation phenomenon. [Student Project Report] (Submitted)

Vidyaranya, Shenoy K. (1975) Chemical and enzymatic treatment of groundnut protein with a view to obtain products stable in acid medium. [Student Project Report] (Submitted)

Vinod Kumar, Sharma (1975) Chemical and physical changes during roasting of different varieties of groundnuts. [Student Project Report] (Submitted)