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Anandaswamy, B. and Date, W. B. (1956) Processing lucerne for edible purposes. Bulletin of Central Food Technological Research Institute, 5. pp. 105-107.

Bains, G. S. and Bhatia, D. S. and Subramanyan, V. (1956) Studies on the Nutritive Value of Diets Supplemented with the Galactomannan Mucilage of the Seeds of Caesalpinia Pulcherrima, Linn. Journal of the Indian Chemical Society-Industry and News, 19 (2). pp. 103-109.

Balu, V. and Pingale, S. V. (1956) Recent developments in the control of insect damage to stored grains in India. Journal of Scientific and Industrial Research, 15A. pp. 403-405.

Bhatia, B. S. and Siddappa, G. S. (1956) Nutritive value of Indian preserves: proximate, mineral and vitamin composition. Bulletin of Central Food Technological Research Institute, 5 (10). pp. 238-240.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Black neck in tomato ketchup. Bulletin of Central Food Technological Research Institute, 5. p. 285.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of Products from Jack Fruit: Part IV Jack Fruit Concentrate, Powder, Pulp, Toffee and Squash. Food. Packer, 10 (6). 11,12 -18.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of Products from Jack Fruit: Part VII: Dried Green Jack Fruit and Jack Pickle. Food Packer, 10 (9). pp. 13-14.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part III.Canned Jack Seeds in Brine,Tomato Sauce and Curry. Indian Food Packer, 10 (1). pp. 4-6.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part V. Dried jack seeds and flouer roasted nut and jack `papad' (papar). Indian Food Packer, 10 (7). p. 9.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part VI. Canned green jack fruit in brine and in curry. Indian Food Packer, 10 (8). pp. 7-8.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Physico-chemical changes in jack fruit squash during storage. Indian Journal of Agricultural Science, 26 (4). pp. 403-414.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Role of pH in the canning of jack fruit (Artocarpus integrifolia): Effect of adding acid or other fruits to the canned product. Journal of the Science of Food and Agriculture, 8. pp. 531-534.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Some physico-chemical changes in canned jack fruit during storage. Journal of Scientific and Industrial Research, 15C (4). pp. 91-95.

Bhatia, D. S. and Bains, G. S. (1956) Substitute foods. Food Manufacture, 31. 376-380, 390.

Bhatia, D. S. and Natarajan, C. P. (1956) Chemistry and technology of foods. Annual Review of Biochemistry and Allied Research in India, 25. pp. 2-13.

Bhatia, D. S. and Natarajan, C. P. and Iyengar, J. R. and Narayanan, K. M. and Radhakrishnan, K. L. (1956) A preliminary study on monsooning of coffee. Bulletin of Central Food Technological Research Institute, 5. pp. 261-262.

Bhatia, M. L. and Bhatia, B. S. and Girdhari, Lal. (1956) Recent advances in the clarification of fruit juices. Bulletin of Central Food Technological Research Institute, 5 (7). pp. 3-9.

Chandrashekhara, M. R. and Swaminathan, M. (1956) The amylases of pearl millet Pennisetum typhoideum malt. Bulletin of Central Food Technological Research Institute, 5. p. 189.

Chandrashekhara, M. R. and Swaminathan, M. and Subrahmanyan, V. (1956) Infant nutrition and infant foods. 1. The use of mammalian milk in the feeding of infants. Indian Dairyman, 8. pp. 351-358.

Das, C. S. and Jain, N. L. and Girdhari, Lal. (1956) Role of antioxidants in the preservation of fruits and vegetables. Bulletin of Central Food Technological Research Institute, 5. pp. 11-16.

Das, D. P. and Parekh, C. M. and Siddappa, G. S. and Tandon, G. L. (1956) Utilization of two orange-flesh varieties of sweet potatoes for canning, dehydration and preparation of 'halwa'. Bulletin of Central Food Technological Research Institute, 5. pp. 187-188.

Desikachar, H. S. R. (1956) Changes leading to improved culinary properties of rice on storage. Cereal Chemistry, 33 (5). pp. 324-328.

Desikachar, H. S. R. (1956) Chemical methods of determining the degree of polishing in rice. Internation Rice Commission. pp. 1-8.

Desikachar, H. S. R. (1956) Determination of the degree of polishing in rice. IV. Percentage loss of phosphorus as an index of the degree of milling. Cereal Chemistry, 33. pp. 320-323.

Desikachar, H. S. R. and Sankaran, A. N. and Subrahmanyan, V. (1956) The comparitive value of soyabean and Bengal gram as supplements to the poor South Indian rice diet. Indian Journal of Medical Research, 44. pp. 741-748.

Girdhari, Lal. and Das, D. P. (1956) Studies on jelly making from papaya fruit. Indian Journal of Horticulture, 13 (1). pp. 38-44.

Girdhari, Lal. and Jain, N. L. (1956) Loss of sulphur dioxide in the bulk storage of fruit juices. Indian Journal of Horticulture, 13 (2). pp. 74-82.

Girdhari, Lal. and Jain, N. L. (1956) Mango cereal products. Research and Industry, 1. pp. 229-230.

Iyengar, J. R. and Narayanan, K. M. and Radhakrishnan, K. L. and Natarajan, C. P. and Bhatia, D. S. (1956) Chemical composition of coffee `blacks', `bits' and `browns'. Bulletin of Central Food Technological Research Institute, 5. pp. 283-284.

Iyengar, N. V. R. and Srivastava, H. C. and Date, W. B. and Mathur, P. B. (1956) Studies in packaging and cold storage of betel leaves (Piper betel Linn.). Bulletin of Central Food Technological Research Institute, 5 (13). pp. 307-310.

Jain, N. L. and Girdhari, Lal. and Subrahmanyan, V. (1956) A quick field method for the estimation of starch in banana pseudostem. Journal of the Science of Food and Agriculture, 7. pp. 61-65.

Jayadeviah, H. S. and Tandon, G. L. and Girdhari, Lal. (1956) Some technological aspects of the manufacture of tomato juice. Bulletin of Central Food Technological Research Institute, 5 (7). pp. 23-28.

Krishna Murthy, R. G. and Raghunatha Rao, Y. K. (1956) Alcohol extraction of oil-cakes--niger seed (Guizota abyssinica, compositae). Bulletin of Central Food Technological Research Institute, 5. p. 313.

Krishnamurthy, K. and Sreenivasamurthy, V. (1956) Garlic. Bulletin of Central Food Technological Research Institute, 5. pp. 264-267.

Krishnamurthy, K. and Swaminathan, M. (1956) A colorimetric method for the estimation of butylated hydroxyanisole in fats. Current Science, 25. pp. 16-17.

Kuppuswamy, S. and Swaminathan, M. (1956) Human Nutrition. Annual Review of Biochemical and Allied Research in India, 25 (1). pp. 1-15.

Leibman, K. C. (1956) Radioisotope tracer techniques in the biological sciences allied to food technology. Bulletin of Central Food Technological Research Institute, 5 (8). pp. 190-192.

Lewis, Y. S. and Dwarakanath, C. T. and Johar, D. S. (1956) Acids and sugars in Eugenia jambolana. Journal of Scientific and Industrial Research, 15C. pp. 280-281.

Lewis, Y. S. and Johar, D. S. (1956) Characterization of the pigment in red tamarind (Tamarindus indica, Linn.). Current Science, 25. pp. 325-326.

Lulla, B. S. and Johar, D. S. (1956) Production of amylase in a laboratory-scale fermenter. Journal of Scientific and Industrial Research, 15C. pp. 233-234.

Lulla, B. S. and Johar, D. S. (1956) Utilization of spent wash for the production of fungal amylase. Bulletin of Central Food Technological Research Institute, 5 (13). pp. 312-313.

Majumder, S. K. and Muthu, M. and Pingale, S. V. (1956) Bacterial control of insects. I. Studies on the field control of lablab pod-boring caterpillar. Indian Journal of Entomology, 18 (4). pp. 397-407.

Majumder, S. K. and Pingale, S. V. and Swaminathan, M. and Subrahmanyan, V. (1956) Control of spoilage in fresh tapioca tubers. Bulletin of Central Food Technological Research Institute, 5 (5). pp. 108-109.

Mathur, P. B. (1956) Storage and preservation of food. Annual Review of Biochemistry and Allied Research in India, 27. pp. 110-116.

Mathur, P. B. and Prasad, M. and Kirpal Singh, K. (1956) Studies in the cold storage of peanuts. Journal of Science of Food and Agriculture, 7. pp. 354-360.

Mathur, P. B. and Srivastava, H. C. (1956) Effect of a pre-harvest foliage spray of maleic hydrazide on the behaviour of cold stored onions. Bulletin of Central Food Technological Research Institute, 5. pp. 137-138.

Mathur, P. B. and Subramanyam, H. (1956) Effect of a fungicidal wax coating on the storage behaviour of mangoes. Journal of the Science of Food and Agriculture, 10. pp. 673-676.

Nagabhushanam, A. and Srinivasan, M. and Subrahmanyan, V. (1956) Breakdown and synthesis of sesamolin in the sesame seed (Sesamum indicum). Journal of Scientific and Industrial Research, 15C. pp. 283-284.

Narayana Rao, M. and Rama Rao, G. and Swaminathan, M. and Subrahmanyan, V. (1956) Quantitative determination of fibre present in tapioca starch and sago globules. Journal of Scientific and Industrial Research, 15B (4). pp. 202-204.

Natarajan, C. P. and Bhatia, D. S. (1956) A simple test for the detection of date and tamarind seed adulterants in coffee. Bulletin of Central Food Technological Research Institute, 5 (11). pp. 262-263.

Pingale, S. V. and Kadkol, S. B. and Swaminathan, M. (1956) Effect of insect infestation on stored Bengal gram (Cicer arietinum L.) and green gram (Phaseolus radiatus L.). Bulletin of Central Food Technological Research Institute, 5. pp. 211-213.

Pingale, S. V. and Majumder, S. K. (1956) Measurement of chlorinated insecticide residues. A review of the method. Bulletin of Central Food Technological Research Institute, 5 (9). pp. 216-220.

Pingale, S. V. and Muthu, M. and Sharangapani, M. V. (1956) Insect pests of stored tapioca chips and their control. Bulletin of Central Food Technological Research Institute, 5. pp. 134-136.

Prasad, M. and Mathur, P. B. (1956) Studies in the deep-fat frying of cashew kernels. Food Research, 21 (3). pp. 306-311.

Ramachandra Rao, T. N. and Johar, D. S. (1956) Studies on the nutritive value of yeast fortified drinks. Bulletin of Central Food Technological Research Institute, 5. pp. 353-354.

Ranganna, S. and Girdhari, Lal. (1956) Antibiotics in canning. Bulletin of Central Food Technological Research Institute, 5. pp. 139-142.

Rao, M. V. L. and Subramanian, N. and Srinivasan, M. (1956) Free amino acids and sugars in some food materials. Journal of Scientific and Industrial Research, 15C. pp. 39-44.

Sastry, L. V. L. and Satyanarayana, M. N. and Srinivasan, M. and Subramanian, N. and Subrahmanyan, V. (1956) Polyphenols in edible materials. Journal of Scientific and Industrial Research, 15C (3). pp. 78-80.

Satyanarayana, M. N. and Rao, M. V. L. and Srinivasan, M. and Subrahmanyan, V. (1956) Poppy seed proteins. Journal of Scientific and Industrial Research, 15C. pp. 211-212.

Saxena, S. K. and Parekh, C. M. and Girdhari, Lal. (1956) Some technological aspects of drying and dehydration of apples. Bulletin of Central Food Technological Research Institute, 5. pp. 241-246.

Sharangapani, M. V. and Pingale, S. V. (1956) A study of the movements of some insects pests through grain stored in bags. Indian Journal of Entomology, 18 (3). pp. 243-250.

Siddappa, G. S. (1956) Fruit and Vegetable Preservation. Annual Review of Biochemical and Allied Research in India, 25 (2).

Siddappa, G. S. (1956) Present position of research and development work in fruit and vegetable preservation in India. Bulletin of Central Food Technological Research Institute, 5. pp. 355-359.

Siddappa, G. S. and Bhatia, B. S. (1956) Bulk storage of orange squash preserved with sulphur dioxide. Indian Food Packer, 10 (10). pp. 11-14.

Siddappa, G. S. and Bhatia, B. S. (1956) Bulk storage of orange squash preserved with sulphur dioxide. Bulletin of Central Food Technological Research Institute, 5 (15). pp. 354-355.

Siddappa, G. S. and Bhatia, B. S. (1956) Composition of Kalapad and Rumani mangoes and retention of ascorbic acid in the canned products. Bulletin of Central Food Technological Research Institute, 5. pp. 236-238.

Siddappa, G. S. and Bhatia, B. S. (1956) Effect of canning on the beta-carotene content of mango, papaya and jackfruit. Journal of Scientific and Industrial Research, 15C. pp. 118-121.

Siddappa, G. S. and Bhatia, B. S. (1956) Role of pH in the canning of mangoes: Effect of adding acid or other fruits to the canned product. Food Research, 21. pp. 163-169.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1956) Changes in the ascorbic acid content of orange juice during its concentration and conversion into orange juice powder. Journal of Scientific and Industrial Research, 15C. pp. 28-32.

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.

Sreenivasamurthy, V. and Desikachar, H. S. R. and Swaminathan, M. (1956) Effect of vitamin B12 deficiency on liver dehydrogenase activity in rats. Nature, 177. pp. 750-751.

Sreenivasamurthy, V. and Krishnamurthy, K. (1956) A simple method for the enumeration of anaerobic bacteria. Bulletin of Central Food Technological Research Institute, 5 (14). pp. 334-335.

Sreenivasamurthy, V. and Sastry, L. V. L. (1956) Some observations on the effect of asafoetida oil on intestinal microflora. Symposium on Antibiotics.

Sreenivasamurthy, V. and Swaminathan, M. and Subrahmanyan, V. (1956) Estimation of vitamin B12 (hydroxocobalamin) in proteolysed liver extracts. Journal of Scientific and Industrial Research, 15C. pp. 215-217.

Srivastava, H. C. and Mathur, P. B. (1956) Studies on smoke-curing of garlic bulbs. Bulletin of Central Food Technological Research Institute, 5. pp. 286-287.

Subrahmanyan, V. and Bains, G. S. and Natarajan, C. P. and Bhatia, D. S. (1956) The carbohydrates of tender kernel of palmyrah palm (Borassus fabelliferl). Archives of Biochemistry and Biophysics, 60. pp. 27-34.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Iyengar, J. R. and Narayanan, K. M. and Radhakrishnan, K. L. (1956) Technological research on coffee in India. Indian Coffee, 20. pp. 9-14.

Subrahmanyan, V. and Kuppuswamy, S. and Swaminathan, M. (1956) Varietal differences in the growth promoting value of rice. International Rice Commission. pp. 1-10.

Subrahmanyan, V. and Narayana Rao, M. and Kantha, Joseph. and Swaminathan, M. (1956) The place of processed food supplements in school feeding programme. Bulletin of Central Food Technological Research Institute, 5 (13). pp. 314-317.

Subrahmanyan, V. and Narayana Rao, M. and Rama Rao, G. and Swaminathan, M. (1956) Recovery of starch from tapioca 'fibre'. Bulletin of Central Food Technological Research Institute, 4. pp. 80-81.

Subrahmanyan, V. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. (1956) Studies on the nutritive value of poor vegetarian diets based on husked, under milled and milled raw rice. Bulletin of Central Food Technological Research Institute, 5. pp. 214-215.

Subrahmanyan, V. and Narayana Rao, M. and Swaminathan, M. (1956) Nutritive value and keeping quality of husked, undermilled and milled raw rice. Bulletin of Central Food Technological Research Institute, 5. pp. 329-334.

Subrahmanyan, V. and Narayana Rao, M. and Swaminathan, M. (1956) Studies on the nutritive value of rice and rice diets. I. The nutritive value of husked, undermilled and milled raw rice. Annals of Biochemistry and Experimental Medicine, 16 (2). pp. 81-88.

Subrahmanyan, V. and Rama Rao, G. and Narayana Rao, M. and Swaminathan, M. (1956) Variations in the chemical compositon of sago prepared commercially out of tapioca starch and proposed specifications for the product. Bulletin of Central Food Technological Research Institute, 4. pp. 77-81.

Subrahmanyan, V. and Srinivasan, M. (1956) An improved semi-micro method for the volumetric estimation of phenolphthalein. Journal of Scientific and Industrial Research, 15B. pp. 30-33.

Subramanyam, H. and Mathur, P. B. (1956) Effect of a fungicidal wax coating on the storage behaviour of tapioca roots. Bulletin of Central Food Technological Research Institute, 5. pp. 110-111.

Susheela, R. and Tandon, G. L. and Girdhari, Lal. (1956) Recent developments in the method of manufacture and storage of citrus oils. Bulletin of Central Food Technological Research Institute, 5. pp. 17-21.

Swaminathan, M. (1956) Protective foods. Journal of Mysore Medical Association, 21 (3).

Wilkes, S. N. (1956) The Indian shrimp industry. Bulletin of Central Food Technological Research Institute, 5 (12). pp. 288-292.