Items where Subject is "600 Technology > 08 Food technology > 33 Nuts > 01 Coconut"

A

Aarthi, A. R. (2020) Production of Fermented Food Products Using Tender Coconut Water. [Student Project Report] (Submitted)

Abhimanyu, Singh (2018) Fractionation of Medium Chain Triglycerides from Coconut Oil. Masters thesis, Central Food Technological Research Institute.

Abhimanyu, Singh (2019) Fractionation of Medium Chain Triglycerides from Virgin Coconut Oil by Crystallization. [Student Project Report] (Submitted)

Adarsh, N. (2011) Application of Enzymes in Destabilization of Coconut Milk Emulsion. [Student Project Report]

Aditi, Bhatt (2020) Polyphenol Biotransformation during fermentation of matured coconut water. [Student Project Report] (Submitted)

Adnan Ahmed, Khan (2022) Storage Stability Study of Tender Coconut Water Concentrate Based Jam Spread. [Student Project Report] (Submitted)

Aduja, Naik (2014) Bioprocessing of coconuts for value added product development. PhD thesis, University of Mysore.

Aduja, Naik and Maya, Prakash and Ravi, R. and Raghavarao, K. S. M. S. (2013) Storage Study and Quality Evaluation of Coconut Protein Powder. Journal of Food Science, 78 (11). S1784-S1792.

Aduja, Naik and Raghavendra, S. N. and Raghavarao, K. S. M. S. (2012) Production of Coconut Protein Powder from CoconutWet Processing Waste and its Characterization. Applied Biochemistry and Biotechnology, 167. pp. 1290-1302. ISSN 0273-2289

Agnas Clare, Poulose (2024) Development of tapioca starch-coconut shell powder biocomposite films for food packaging applications. [Student Project Report] (Submitted)

Alekhya Simhadri, Naga Sai (2020) Formulation and Development of a phytochemical rich Coconut Milk Beverage with Raspberry Pulp. [Student Project Report] (Submitted)

Alfiya, Nizar (2023) Profiling of virgin coconut oil by H NMR spectroscopy. [Student Project Report] (Submitted)

Amritha, Bhat (2001) Development of processed products from coconut. [Student Project Report] (Submitted)

Anil, Somani (1991) Low cost solar drier for the production of dessicated coconut. [Student Project Report] (Submitted)

Anjana, Sali (2024) Extruded snacks with byproducts of coconut. [Student Project Report] (Submitted)

Anushree, G. V. (2020) Formulation and characterization of flavored virgin coconut oil shots. [Student Project Report] (Submitted)

Archana, Gopalrao Lamdande (2018) Wet processing for value added products from coconut (Cocos nucifera L.). Doctoral thesis, Academy of Scientific and Innovative Resarch.

Archana, Gopalrao Lamdande and Maya, Prakash and Raghavarao, K. S. M. S. (2018) Storage study and quality evaluation of fresh coconut grating. Journal of Food Processing and Preservation, 42 (1). pp. 1-14.

Archana, Gopalrao Lamdande and Rochak, M. and Raghavarao, K. S. M. S. (2020) Flux evaluation based on fouling mechanism in acoustic field assisted ultrafiltration for cold sterilization of tender coconut water. Innovative Food Science and Emerging Technologies, 61.

Arote Manisha, Lahu (2024) Development of Instant Coconut Powder from Coconut Water. [Student Project Report] (Submitted)

Ashley, Thomas (2023) Development of a fibre rich energy bar for ameliorating constipation. [Student Project Report] (Submitted)

Ashwini Bellary, N. and Rastogi, N. K. (2012) Effect of hypotonic and hypertonic solutions on impregnation of curcuminoids in coconut slices. Innovative Food Science and Emerging Technologies, 16. pp. 33-40.

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Baba, Ghouse (2021) Development of Flavouring Beverages from Coconut Milk with Whey Protein. [Student Project Report] (Submitted)

Bernard Singh, Khwairakpam (2019) Restructuring of tender coconut water and its quality characterization. [Student Project Report] (Submitted)

Borse, B. B. and Jagan Mohan Rao, L. and Ramalakshmi, K. and Raghavan, B. (2007) Chemical composition of volatiles from coconut sap (neera) and effect of processing. Food Chemistry, 101 (3). pp. 877-880.

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Chandrashekhara, M. R. and Ramanatham, G. and Rama Rao, G. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Infant food based on coconut protein, groundnut protein isolate and skim milk powder. I. Preparation, chemical composition and shelf-life. Journal of Science of Food and Agriculture, 15. pp. 839-841.

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Das, D. P. and Girdhari, Lal (1954) Some physico-chemical changes in the water of stored tender coconuts. Chemical Age, 9. pp. 84-87.

Delna, Davis (2024) Development and characterization of Coconut milk based pudding. [Student Project Report] (Submitted)

Devika, Raj (2024) Tender coconut water processing with submerged uv-c leds reactor and shelf-life study. [Student Project Report] (Submitted)

Dharshini Devi, S. (2022) Efficacy of 280nm wavelength UV-C LEDs for the reduction of Listeria monocytogenes in Tender Coconut Water. [Student Project Report] (Submitted)

Divya, P. M. and Roopa, B. S. and Manusha, C. and Prema, B. (2023) A concise review on oil extraction methods, nutritional and therapeutic role of coconut products. Journal of Food Science and Technology, 60. pp. 441-452. ISSN 0022-1155

Divyashree, K. (2017) Production of Baker’s yeast in a Green Media. [Student Project Report] (Submitted)

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Geetha, V. and Bhavana, K. P. and Chetana, R. and Gopala Krishna, A. G. and Suresh Kumar, G. (2016) Studies on the Composition and In-Vitro Antioxidant Activities of Concentrates from Coconut Testa and Tender Coconut Water. Journal of Food Processing and Technology, 7 (5). pp. 1-5.

Geetha, V. and Mohan Kumar, A. S. and Chetana, R. and Gopala Krishna, A. G. and Suresh Kumar, G. (2016) Effect of Shelf Stable Concentrates of Tender Coconut Water and Testa Phenolics on Lipid Profile and Liver Antioxidant Enzymes in High Fat Fed Rats. Global Journal of Biology Agriculture and Health Sciences, 5 (2). pp. 25-30.

Geetha, V. and Suresh Kumar, G. (2021) Concentrates from tender coconut water and coconut testa beneficially modulates tissue lipid profiles in high-fat fed rats. Journal of Food Science and Technology. ISSN 0022-1155

Gopala Krishna, A. G. (2012) Coconut oil: science, technology, and applications. Inform , 23 (6). pp. 396-399.

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Hafsath Beevi, V. T. (2022) Potential Health Benefits of Coconut Residue. Masters thesis, Central Food Technological Research Institute.

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Iyengar, N. V. R. (1952) A note on the manufacture of desiccated coconuts. Bulletin of Central Food Technological Research Institute, 1. p. 164.

Iyengar, N. V. R. and Anandaswamy, B. and Veerraju, P. (1961) Thermal insulating materials from agricultural wastes: coconut (Cocos nucifera Linn.) husk and pith. Journal of Scientific and Industrial Research, 20D. pp. 276-279.

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Jyotsna, Rai (2024) Application of Desiccated Coconut Powder in Extruded Millet Snacks for Dietary Fiber Enrichment. [Student Project Report] (Submitted)

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Kavyaa, M. L (2023) Spiced flavoured virgin coconut oils and their physico chemical characteristics. [Student Project Report] (Submitted)

Krishnamurthy, M. N. and Chandrasekhara, N. (1983) Polar lipids of coconut. Journal of Food Science and Technology, 20 (5). 206-209, 18 ref..

Krishnamurthy, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) The chemical composition and nutritive value of coconut and its products. Food Science, 7 (12). pp. 365-370.

Krishnamurthy, K. and Tasker, P. K. and Indira, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) Nutritive value of the proteins of coconut meal and a low cost protein food containing coconut and groundnut meals and Bengal gram (Cicer arietinum). Food Science, 7. pp. 363-364.

Krishnamurthy, K. and Tasker, P. K. and Indira, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) The nutritive value of the proteins of coconut meal and low cost protein food containing coconut and groundnut meals and Bengal gram (@Cicer arietinum@). Annals of Biochemistry and Experimental Medicine, 18. pp. 175-178.

Krishnamurthy, M. N. (1981) Studies on coconut lipids : Effect of dehydration, storage and of some of the common ingredients used in coconut based foods. Doctoral thesis, Central Food Technological Research Institute.

Krishnamurthy, M. N. and Chandrasekhara, N. (1974) A colour reaction for assessing rancidity in coconuts. Journal of Food Science and Technology, India, 11 (5). 238-239, 5 ref..

Krishnamurthy, M. N. and Chandrasekhara, N. (1975) Changes in coconut lipids during desication. Journal of Food Science and Technology, India, 12 (4). 185-187, 10 ref..

Krishnamurthy, M. N. and Chandrasekhara, N. (1979) Distribution of lipase in different parts of coconut (Cocos nucifera). Journal of Food Science and Technology, India, 16 (2). 74-75, 11 ref..

Krupanjali, A. B. (2023) Non-thermal processing of coconut milk By using UV-C irradiation. [Student Project Report] (Submitted)

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Laishram, Bikramjit Singh (2021) Development of Coconut Whey Based Beverage. [Student Project Report] (Submitted)

Lakshmi, P (2023) Virgin coconut oil based salad dressing. [Student Project Report] (Submitted)

Linda Diaz, Balbontin (1973) Studies on coconut milk-based Phillipine desert. [Student Project Report] (Submitted)

Lokesh, B. R. (2007) Virgin Coconut Oil. Indian Coconut Journal, 28 (4). pp. 17-18.

M

Mariya Jones, M. (2022) Kiwi Fruit Based Ice Cream Formulation and Its Value Addition with Coconut Milk Exosomes. [Student Project Report] (Submitted)

Mohan Kumar, A. S. and Geetha, V. and Suresh Kumar, G. (2022) Impact of phenolic concentrate from tender coconut water and coconut testa on high fat cholesterol fed C57BL6 mice. Journal of Food Science and Technology, 59 (4). pp. 1299-1306. ISSN 0022-1155

Mohith Aravind, G. (2018) Natural media for Probiotics. [Student Project Report] (Submitted)

Moksh, Sharma (2023) Studies on virgin coconut oil based oil-in-water emulsion. [Student Project Report] (Submitted)

Moorjani, M. N. (1954) Milk substitute from Cocos nucifera L. Bulletin of Central Food Technological Research Institute, 4 (3). pp. 60-61.

Ms, Shana (2014) Development of Coconut Milk Based Curd. [Student Project Report] (Submitted)

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Parthi, Desai (2021) A Fibery coconut spread. [Student Project Report] (Submitted)

Parthi, Desai (2021) Value addition utilizing By-products of coconut processing. Masters thesis, Central Food Technological Research Institute.

Patric, T. and Rama Rao, G. and Johar, D. S. (1963) Vinegar from coconut neera and coconut water. Indian Coconut Journal, 17 (1). pp. 19-24.

Pillai, M. G. and Thampi, B. S. H. and Menon, V. P. and Leelamma, S. (1999) Influence of dietary fiber from coconut kernel (Cocos nucifera) on the 1,2-dimethylhydrazine-induced lipid peroxidation in rats. Journal of Nutritional Biochemistry, 10 (9). 555-560, 28 ref..

Pinchu Elizabath, Thomas and Saravanan, M. and Prabhasankar, P. (2023) Virgin coconut oil oleogel: gelation mechanism, rheological, structural and thermal properties. International Journal of Food Science and Technology, 58. pp. 1434-1443.

Praful Shirin, Bagade (2018) Membrane Processing of Mature Coconut Water with and without Application of Ultrasonication. [Student Project Report] (Submitted)

Prakruthi, Appaiah and Sunil, L. and Prasanth Kumar, P. K. and Gopala Krishna, A. G. (2015) Physico-chemical characteristics and stability aspects of coconut water and kernel at different stages of maturity. Journal of Food Science and Technology, 52 (8). pp. 5196-5203. ISSN 0022-1155

Prakruthi, Appaiah and Sunil, L. and Suresh Kumar, G. and Gopala Krishna, A. G. (2021) Coconut testa- a valuable by-product of coconut oil industry. Indian Coconut Journal. pp. 11-18.

Prasanna, H. A. and Rao, G. R. and Desai, B. L. M. and Chandrasekhara, M. R. (1969) Use of a spray dried infant food based on coconut in the treatment of protein malnutrition (kwashiorkor). Journal of Food Science and Technology, 6 (3). 187-88, 11 ref..

Punnya, sree (2023) Extraction of polyphenols from cocus nucifera endocarp and validating its antiproliferative effect on human liver cancer cells. [Student Project Report] (Submitted)

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Raghavarao, K. S. M. S. and Raghavendra, S. N. and Rastogi, N. K. (2008) Potential of coconut dietary fiber. Coconut Journal, 51 (6). pp. 2-7.

Raghavarao, K. S. M. S. and Rastogi, N. K. and Hrishikesh, A. Tavanandi (2011) Value added products from coconut. Indian Coconut Journal. pp. 11-14.

Raghavendra, S. N. and Rastogi, N. K. and Raghavarao, K. S. M. S. and Tharanathan, R. N. (2004) Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties. European Food Research and Technology, 218 (6). pp. 563-567.

Raghavendra, S. N. (2010) Application of Biotechnological Processing for Value Added Products from Fresh Coconuts. PhD thesis, University of Mysore.

Raghavendra, S. N. and Raghavarao, K.S.M.S. (2010) Effect of Different Treatments for the Destabilization of Coconut Milk Emulsion. Journal of Food Engineering, 97 (3). pp. 341-347.

Raghavendra, S. N. and Ramachandra Swamy, S. R. and Rastogi, N. K. and Raghavarao, K.S.M.S. and Sourav, Kumar and Tharanathan, R. N. (2006) Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber. Journal of Food Engineering, 72 (3). pp. 281-286. ISSN 0260-8774

Raghavendra, S. N. and Raghavarao, K. S. M. S. (2011) Aqueous Extraction and Enzymatic Destabilization of Coconut Milk Emulsions. Journal of the American Oil Chemists Society , 88 (4). pp. 481-487.

Raj Kumar, M. (2023) Non-thermal processing of tender coconut water using UV-C light emission diodes. Doctoral thesis, Central Food Technological Research Institute.

Raj Kumar, Maguluri and Pratyusha, N. and Sachin, R. Chaudhari and Sudheer, K. Yannam (2021) Evaluation of UV-C LEDs efficacy for microbial inactivation in tender coconut water. Journal of Food Processing and Preservation, 45. p. 15727.

Rajasekharan, N. and Pandalai, K. M. and Bhatia, D. S. and Bhatia, B. S. (1962) Processing of desiccated coconut. Coconut Journal, 15 (2). pp. 70-83.

Rajashri, K. and Rastogi, N. K. and Negi, P. S. (2020) Non- thermal Processing of Tender Coconut Water - A Review. Food Reviews International.

Rajashri, K. and Roopa, B. S. and Negi, P. S. and Rastogi, N. K. (2020) Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water. Journal of Food Processing and Preservation. p. 2.

Rakshitha, N. R. and Mayookha, V. P. and Swaroopa Rani, D. and Mohan, A. Dhale and Suresh Kumar, G. (2022) Lactobacillus plantarum and Lactobacillus helveticus fermented tender coconut water probiotic beverage: A comparison study. Biomedicine, 42 (6). pp. 1191-1199.

Rama Rao, G. and Indira, K. and Bhima Rao, U. S. and Ramaswamy, K. G. (1964) Protein efficiency ratio of coconut flour and some products from it, produced by azeotropic process. Journal of Food Science and Technology , 1. pp. 23-25.

Rama Rao, G. and Doraiswamy, T. R. and Indira, K. and Mahadevaiah, B. and Chandrashekhara, M. R. (1965) Effect of fibre on the utilization of protein in coconut cake: Metabolism studies on children. Indian Journal of Experimental Biology, 3 (3). pp. 163-165.

Rama Rao, G. and Ramanatham, G. and Chandrashekhara, M. R. (1979) Wet rendering of coconuts for oil extraction and utilisation of by-products. Indian Coconut Journal, 9 (11). 4-6, 20.

Ramanatham, G. and Rama Rao, G. and Chandrashekhara, M. R. (1978) Extraction of protein from expeller pressed coconut meal. Indian Coconut Journal, 9 (7). pp. 6-7.

Rani, K. C. and Aduja, Naik and Ram Saran, Chaurasiya and Raghavarao, K. S. M. S. (2017) Removal of toxic Congo red dye from water employing low-cost coconut residual fiber. Water Science & Technology, 75 (9). pp. 2225-2236.

Rao, G. R. (1969) Enzymic degradation of coconut meal by Meicelase-P. Journal of Food Science and Technology, 6 (1). 21-22, 3 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..

Rastogi, N. K. and Raghavarao, K. S. M. S. (1994) Effect of temperature and concentration on osmotic dehydration of coconut. Lebensmittel Wissenschaft und Technologie, 27 (6). 564-567, 20 ref..

Rastogi, N. K. and Raghavarao, K. S. M. S. (1995) Kinetics of osmotic dehydration of coconut. Journal of Food Process Engineering, 18 (2). 187-197, 23 ref..

Rastogi, N. K. and Raghavarao, K. S. M. S. (2006) Production of dehydrated coconut milk powder. Indian Coconut Journal. pp. 12-17.

Rastogi, N. K. and Rajesh, G. and Shamala, T. R. (1998) Optimisation of enzymatic degradation of coconut residue. Journal of the Science of Food and Agriculture, 76 (1). pp. 129-134.

Rastogi, N. K. and Rajesh, G. and Shamala, T. R. (1998) Optimization of Enzymatic Degradation of Coconut Residue. Journal of the Science of Food and Agriculture, 76. pp. 129-134.

Riya, Agarwal (2023) Study on tender coconut water concentrate and its quality. [Student Project Report] (Submitted)

Riya Mary, Mathew (2018) Fermenter Studies on the production of Vinegar from Mature Coconut Water. [Student Project Report] (Submitted)

Roosmani, A. B. (1973) Effect of waxing on the storage behaviour of green chillies capsicum accuminatum and tender coconuts cocos nucifera at ambient and low temperature. [Student Project Report] (Submitted)

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Sandhu, J. C. and Narayana Swamy, M. and Prema, Vishwanath. and Nusrath, Nasir. and Nagaraja, K. V. (1992) Quality status of desiccated coconut. Indian Coconut Journal, 23 (2). pp. 5-10.

Sanjay Bharadwaj, M. R. and Hari Prasad, B. R. and Sachin, R. Chaudhari (2024) Understanding the maturity of coconut water through 1H NMR profiling and MPAES analyses. Food Chemistry, 454. p. 139748.

Sattigeri, V. D. and Lokesh, B. R. and Raghavarao, K. S. M. S. (2007) Quality Standards for Virgin Coconut Oil, Coconut Water based Vinegar and Spray Dried Coconut Milk Powder. Indian Coconut Journal, 12. pp. 8-11.

Shibani, Nayak (2018) Production of Vinegar from Coconut Water. [Student Project Report] (Submitted)

Shiva Kumar, S. and Vijayendra, S. V. N. (2006) Production of exopolysaccharides by Agrobacterium sp. CFR-24 using coconut water - a byproduct of food industry. Letters in Applied Microbiology, 42 (5). pp. 477-82. ISSN 0266-8254

Shrimant, P. Badanikai (1984) Beverages based on coconut water and fruit juices. [Student Project Report] (Submitted)

Shubhashini, A. and Neelam, Prabha and Sachin, R. Chaudhari and Mukesh, Kapoor (2022) Short-chain β-manno-oligosaccharides from copra meal: structural characterization, prebiotic potential and anti-glycation activity. Food and Function, 13. pp. 4086-4100.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1956) Coconut milk concentrate and powder. Bulletin of Central Food Technological Research Institute, 5 (13). p. 311.

Smrithi, S. (2017) Membrane Processing and Spray Drying of Tender Coconut Water. [Student Project Report] (Submitted)

Smruthi, Rao and Ashwath Kumar, K. and Indrani, D. (2022) Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics. Journal of Food Science and Technology, 59 (6). pp. 2220-223. ISSN 0022-1155

Somya, Gupta (2019) Studies on fermentation of tender coconut water by lactobacillus species. [Student Project Report] (Submitted)

Soumya, C. and Jeyarani, T. and Indrani, D. (2019) Effect of partially defatted coconut flour on the rheological, physico-sensory characteristics and fatty acid profile of no-added fat rusk. International Journal of Food Science and Technology, 54. pp. 1769-1776.

Sreenivasan, A. and Rajasekharan, N. (1967) The use of coconut preparations as a protein supplement in child feeding. Journal of Food Science and Technology, 4. pp. 59-65.

Srinivasan, K. S. and Indira, K. and Chandrashekhara, M. R. (1964) Amino acid composition and electrophoretic behaviour of coconut protein. Indian Journal of Biochemistry, 1. pp. 146-148.

Sruthi, V (2024) Development of vitamin-fortified confectionery jelly added with coconut testa concentrate. [Student Project Report] (Submitted)

Subham, Ray (1996) Packaging and storage studies of coconut burfi. [Student Project Report] (Submitted)

Sunil, L. and Prakruthi, Appaiah and Prashant Kumar, P. K. and Gopala Krishna, A. G. (2020) Coconut Water Nature’s miracle health drink Chemistry, Health Benefits, Packaging, Storage and Technologies : A Review. Indian Coconut Journal. pp. 17-25.

Sur, B. K. (1952) A note on coconut water. Bulletin of Central Food Technological Research Institute, 1. p. 165.

Sweeja, K. Mathew (2011) Development of High Protein and High Fibre Coconut Buns. [Student Project Report]

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Tasker, P. K. and Indira, K. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Supplementary value of the proteins of coconut to Bengal gram (Cicer arietinum) proteins and groundnut proteins. Annals of Biochemistry and Experimental Medicine, 22. pp. 181-184.

Tasker, P. K. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Nutritive value of fortified coconut meal and low cost protein foods containing coconut meal, groundnut flour and Bengal gram flour. Annals of Biochemistry and Experimental Medicine, 22. pp. 153-160.

Tripti, Mainani (2009) Value addition to by-products of coconut processing. [Student Project Report] (Submitted)

Tripti, Mainani (2009) Value Addition to Byproducts of Coconut Processing. [Student Project Report]

Tripti, Mainani (2008) Biotechnological Approaches in Coconut Processing. [Student Project Report]

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Varun, Arora (2018) Extraction of Polyphenols from Coconut Testa for Food and Allied Applications. [Student Project Report] (Submitted)

Varun Reddy, G. (2015) Coconut Based Desserts. Masters thesis, University of Mysuru.

Varun Reddy, G. (2016) Effect of Coconut Milk Powder on Physico-Chemical Properties of White Chocolate. [Student Project Report] (Submitted)

Veena, Vinod (2023) Profiling of tender coconut water by H-NMR spectroscopy. [Student Project Report] (Submitted)

Veeranna, H. and Parvati, H. and Suresh Kumar, G. and Chetana, R. (2024) Development of high‑fiber and high‑protein virgin coconut oil‑based spread and its physico‑chemical, and sensory qualities. Journal of Food Science and Technology, 61 (11). pp. 2196-2204. ISSN 0022-1155

Vinay, P. (2014) Study On Fat Characteristics Of Coconut Testa, Copra And Commercial Coconut Oils. [Student Project Report] (Submitted)

Vinod, S. Sharma (1981) Developments in coconut processing and utilization of by-products. Masters thesis, Central Food Technological Research Institute.

Vinod, S. Sharma (1982) Simultaneous preparation of filled milk and a low-fat desicated coconut. [Student Project Report] (Submitted)

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Yashoda Urs, L. (1978) Damage to Coconuts in a Nursery Plantation by Bandicota bengalensis. PANS, 25 (2). pp. 147-149.