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A

Anandaswamy, B. and Murthy, H. B. N. and Iyengar, N. V. R. (1959) Prepackaging studies on fresh produce: Capsicum grossvm Sendt. and Capsicum acuminatum Fingh. Journal of Scientific and Industrial Research, 18A. pp. 274-278.

Anantharaman, K. and Subramanian, N. and Bhatia, D. S. and Subrahmanyan, V. (1959) Nutritional studies on isolated groundnut protein. Indian Oilseeds Journal, 3 (2). pp. 100-104.

Anantharaman, K. and Subramanian, N. and Bhatia, D. S. and Subrahmanyan, V. (1959) Processing of groundnut cake for edible protein isolate. Indian Oilseeds Journal, 3. pp. 85-90.

B

Beerh, O. P. and Siddappa, G. S. (1959) A paper chromatographic method for the detection of adulteration of tomato kethcup with sweet potato. Food Science, 8 (2). pp. 45-46.

Beerh, O. P. and Siddappa, G. S. (1959) A rapid spectrophotometric method for the detection and estimation of adulterants in tomato ketchup. Food Technology, 13 (7). pp. 414-418.

Bhatia, B. S. (1959) Role of products of non-enzymatic browning on the development of mealiness in dehydrated cooked pork mince during storage in air. Food Science, 8. pp. 309-312.

Bhatia, B. S. and Kapur, N. S. and Siddappa, G. S. (1959) Studies on the non-enzymatic browning in some fruit juices and pulps. Food Science, 8. pp. 347-350.

Bhatia, B. S. and Krishnamurthy, G. V. and Girdhari, Lal. (1959) Preparation of pectin from raw papaya (Carica papaya) by aluminium chloride precipitation method. Food Technology, 13. pp. 553-556.

Bhatia, B. S. and Krishnamurthy, G. V. and Kuppuswamy, S. and Girdhari, Lal. (1959) Dehydration of fruits and vegetables. Food Science, 8. p. 225.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1959) Preparation of pectin, pectin extract and syrup from jack fruit rind. Indian Journal of Agricultural Science, 29 (3). pp. 75-77.

Bhatia, B. S. and Tucker, C. G. and Goodling, E. G. B. (1959) Observations on the rate of dehydration of root vegetables in heated air. Journal of Science of Food and Agriculture, 10. pp. 130-135.

Bhatia, D. S. and Moorjani, M. N. and Iyengar, J. R. and Visweswaraiah, K. (1959) Fish macaroni. Food Science, 8. pp. 7-10.

Bhatia, D. S. and Rao, B. Y. (1959) Storage of vegetable oils and fats in containers - A review. Indian Oilseeds Journal, 3. pp. 144-148.

Bhatia, D. S. and Subrahmanyan, V. (1959) Rice substitutes. Food Science, 8 (5). pp. 161-167.

C

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Parpia, H. A. B. and Subrahmanyan, V. (1959) Roller dried infant food from buffalo milk--project costs. Research and Industry, 4. pp. 13-15.

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1959) Utilisation of buffaloes' milk for the production of infant food. Proceedings of the 15th International Dairy Congress,. pp. 1147-1154.

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Lahiry, N. L. and Bhatia, D. S. and Parpia, H. A. B. and Subrahmanyan, V. (1959) Production of malt extract project costs. Research and Industry, 4. pp. 189-191.

D

D'Souza, S. and Date, W. B. (1959) An improved titration vessel for iodometric estimation of reducing sugars. Current Science, 28. p. 202.

Desikachar, H. S. R. and Majumder, S. K. and Pingale, S. V. and Subrahmanyan, V. (1959) Discoloration in rice: Some studies on its nature and effect on nutritive value. Cereal Chemistry, 36. pp. 78-83.

Desikachar, H. S. R. and Srinivasan, M. and Subrahmanyan, V. (1959) Processing of turmeric. Research and Industry, 4 (7). pp. 172-173.

Desikachar, H. S. R. and Subrahmanyan, V. (1959) Expansion of new and old rice during cooking. Cereal Chemistry, 36 (4). pp. 385-391.

Desikachar, H. S. R. and Subrahmanyan, V. (1959) Rice technology in India. Food Science, 8. pp. 167-172.

Dwarakanath, C. T. and Ramachandra Rao, T. N. and Johar, D. S. (1959) Chemical analysis of trade grades and by-products of pepper (Piper nigrum L.). Food Science, 8. pp. 351-352.

G

Girdhari, Lal. and Pruthi, J. S. and Ranganna, S. (1959) Chemistry and technology of fruit and fruit products. Technological aspects. Food Science, 8. pp. 198-205.

Girdhari, Lal. and Tandon, G. L. and Parekh, C. M. and Lakshminarayana, Setty. (1959) Chemistry and technology of vegetables and vegetable products. Food Science, 8. pp. 206-212.

I

Iyengar, J. R. and Visweswaraiah, K. and Moorjani, M. N. (1959) Fish technology in India. Food Science, 8. pp. 182-190.

Iyengar, N. V. R. and Aanadaswamy, B. and Murthy, H. B. N. (1959) Problems associated with the packaging and transportation of perishables. Food Science, 8 (7). pp. 240-245.

J

Jain, N. L. and Krishnamurthy, G. V. and Girdhari, Lal. (1959) Non-volatile organic acids in fresh unripe pickling mangoes and salted mango slices by paper chromatography. Food Science, 8. pp. 115-117.

Johar, D. S. and Ramachandra Rao, T. N. (1959) Application of microbiology in food processing. Food Science, 8. pp. 234-240.

K

Kantha, Joseph and Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1959) The effects of partial or complete replacement of rice in poor vegetarian diets by ragi (Eleusine coracana) on the metabolism of nitrogen, calcium and phosphorus in children. Food Science, 8 (8). pp. 11-12.

Kantha, Joseph. and Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1959) The metabolism of nitrogen, calcium and phosphorus in udernourished children. 5. The effect of partial or complete replacement of rice in poor vegetarian diets by ragi (@Eleusine coracana@) on the. British Journal of Nutrition, 13. pp. 213-218.

Kantha, Joseph. and Narayana Rao, M. and Chandiramani, S. V. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Studies on the nutritive value of idli fortified with Indian multipurpose food. Food Science, 8 (3). pp. 81-82.

Kapur, N. S. and Bains, G. S. and Bhatia, D. S. (1959) Application of thiobarbituric acid method to the estimation of vanilla in vanilla essence. Journal of Scientific and Industrial Research, 18C. pp. 235-236.

Kapur, N. S. and Bhatia, B. S. and Bhatia, D. S. and Girdhari, Lal. (1959) Studies on the non-enzymatic browning of foods. Effect of beta-carotene on glucose-glycine model systems. Indian Journal of Applied Chemistry, 22. pp. 103-106.

Kapur, N. S. and Srivastava, H. C. (1959) Storage and preservation of fatty foods. Food Science, 8. pp. 257-262.

Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1959) Simplified Baudouin test for detecting adulteration of ghee. Research and Industry, 4 (5). pp. 109-111.

Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1959) A simplified Baudouin test for the detection of adulteration of butter and ghee with vanaspati. Journal and Proceedings of the Institution of Chemists, 31 (4). pp. 177-179.

Krishnamurthy, G. V. and Pruthi, J. S. and Girdhari, Lal. (1959) Utilization of tomato waste. Indian Food Packer, 13 (5). pp. 7-10.

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 Indira, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Studies on the shelf-life of some sweets containing Indian multipurpose food. Food Science, 8 (9). pp. 312-314.

Krishnamurthy, K. and Pantulu, A. J. and Narayana Rao, M. and Swaminathan, M. and Raghunatha Rao, Y. K. and Subrahmanyan, V. (1959) Supplementary value of low fat cottonseed flour to poor vegetarian diets based on certain cereals. Indian Journal of Physiology and Allied Sciences, 13 (1). pp. 20-24.

Krishnamurthy, K. and Ramakrishnan, T. N. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) The chemical composition and nutritive value of sesame seeds (Sesamum indicum) and its products. Food Science, 8 (9). pp. 316-320.

Krishnamurthy, K. and Seetha, Ganapathy. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Studies on the nutritive value of protein foods based on blends of groundnut, soyabean, Bengal gram (Cicer arietinum) and sesame flours. Food Science, 8. pp. 388-389.

Krishnamurthy, K. and Srinivasan, K. S. and Majumder, S. K. (1959) A method for the detection and estimation of citicide. Journal of Scientific and Industrial Research, 18B. pp. 333-335.

Krishnaswamy, M. A. and Johar, D. S. (1959) Some aspects of cheddar cheese. Food Science, 8. pp. 86-91.

Kuppuswamy, S. and Gopinathan Nair, K. and Bhatia, B. S. and Lahiry, N. L. (1959) Dehydration of animal foods. Food Science, 8 (7). pp. 229-234.

Kuppuswamy, S. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1959) Nutritive value of crude, refined and hydrogenated cottonseed oil. Indian Journal of Physiology and Allied Sciences. pp. 136-10.

Kurien, P. P. and Kantha, Joseph. and Swaminathan, M. and Subrahmanyan, V. and Daniel, V. A. (1959) The distribution of nitrogen, calcium and phosphorus between the husk and endosperm of ragi (Eleusine coracana). Food Science, 8. pp. 353-355.

L

Lakshminarayana, S. K. and Ramanathan, P. K. (1959) Equipment for food industries, their design and manufacture in India. Food Science, 8 (8). pp. 302-304.

Lewis, Y. S. and Neelakantan, S. (1959) Some studies on the Surinam cherry (Eugenia uniflora L.). Food Science, 8. pp. 386-387.

Lewis, Y. S. and Neelakantan, S. (1959) Synthesis of tartaric acid in tamarind leaves. Current Science, 28. pp. 152-153.

M

Majumder, S. K. and Narasimhan, K. S. and Subrahmanyan, V. (1959) Insecticidal effects of activated charcoal and clays. Nature, 184. pp. 1165-1166.

Majumder, S. K. and Srinivasan, K. S. (1959) Labile chlorine in aldrin. Chemistry and Industry. pp. 631-632.

N

Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) The chemical composition and nutritive value of Bengal gram (Cicer arietinum). Food Science, 8. pp. 391-395.

Narayanan, K. M. and Kapur, N. S. and Bhatia, D. S. (1959) Effect of baking on the stability of B-vitamins in biscuits enriched with proteins and vitamins. Food Science, 8. pp. 79-80.

Narayanan, K. M. and Kapur, N. S. and Bhatia, D. S. (1959) Proximate composition of some commercial Indian biscuits. Food Science, 8. pp. 387-388.

Natarajan, C. P. (1959) Recent researches on coffee and tea in India. Food Science, 8. pp. 294-298.

Natarajan, C. P. and Chandrasekhara, N. and Bhatia, D. S. (1959) Fractionation of nitrogenous components in black tea. Food Science, 8. pp. 390-391.

P

Parekh, C. M. and Pruthi, J. S. and Girdhari, Lal. (1959) Utilization of citrus wastes. Indian Food Packer, 13 (6). 7-12, 18.

Parekh, C. M. and Pruthi, J. S. and Jain, N. L. and Girdhari, Lal. (1959) Role of antioxidants in the storage of Indian mandarin oil. Indian Perfumer, 3 (2). pp. 87-94.

Parpia, H. A. B. and Subrahmanyan, V. (1959) Some Aspects of the Utilization of Food Research in India. The Ford Foundation Report. pp. 149-161.

Paul Jayaraj, A. and Bhagavan, R. K. and Swaminathan, M. (1959) Improvement in Golgi's dichromate silver impregnation method. Indian Journal of Pathology and Bacteriology, 2. pp. 218-222.

Pruthi, J. S. (1959) Physico - chemical changes in Valencia orange concentrate during commercial scale vacuum concentration. Defence Science Journal, 9 (1). pp. 6-13.

Pruthi, J. S. (1959) Physico - chemical composition of passion fruit (Passiflora edulis Sims). III. Effect of stage of maturity of fruit at picking time. Indian Journal of Horticulture, 16. pp. 110-112.

Pruthi, J. S. (1959) Physico-chemical changes in lemon concentrate during commercial scale vacuum concentration. Food Science, 8. pp. 39-43.

Pruthi, J. S. (1959) Some technological aspects of manufacture of orange concentrate. Indian Food Packer, 13 (1). pp. 7-14.

Pruthi, J. S. (1959) Studies in the preservation and storage of passion fruit juice (Passiflora edulis Sims). 1. Ascorbic acid retention. Indian Food Packer, 13 (7). 7-12, 18.

Pruthi, J. S. (1959) Studies in the preservation and storage of passion fruit juice (Passiflora edulis Sims). II. Colour and flavour retention. Indian Food Packer, 13 (9). pp. 7-12.

Pruthi, J. S. and Girdhari, Lal. (1959) Chemical composition of passion fruit (Passiflora edulis Sims). Journal of the Science of Food and Agriculture, 10. pp. 188-192.

Pruthi, J. S. and Girdhari, Lal. (1959) Studies on passion fruit juice concentrate and powder. Food Science, 8 (1). pp. 1-6.

Pruthi, J. S. and Girdhari, Lal. and Subrahmanyan, V. (1959) Chemistry and technology of garlic powder. Food Science, 8. pp. 429-431.

Pruthi, J. S. and Krishnamurthy, G. V. and Girdhari, Lal. (1959) Utilization of mango waste. Indian Food Packer, 13 (4). pp. 7-15.

Pruthi, J. S. and Ranganna, S. and Girdhari, Lal. (1959) Chemistry and technology of fruit and fruit products. Chemical aspects. Food Science, 8. pp. 191-197.

Pruthi, J. S. and Sankaran, A. N. and Girdhari, Lal. (1959) Physico - chemical composition of passion fruit (Passiflora edulis Sims). IV. Effect of date of picking and plant-to-plant variations on some physico-chemical aspects. Indian Journal of Horticulture, 16. pp. 243-251.

Pruthi, J. S. and Sathyanarayana Rao, N. S. and Girdhari, Lal. (1959) Flavour restoration in mandarin orange concentrate with orange oil. Indian Perfumer, 3. pp. 1-4.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) Determination of the critical temperature of dehydration of garlic. Food Science, 8. pp. 436-440.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) Some technological aspects of dehydration of garlic. A study of some factors affecting the quality of garlic powder during dehydration. Food Science, 8. pp. 441-444.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) Thermal stability of allinase and enzymatic regeneration of flavour in odourless garlic powder. Current Science, 28. pp. 403-404.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) The equilibrium relative humidity of garlic powder. Journal of Science of Food and Agriculture, 10. pp. 359-361.

Pruthi, J. S. and Singh, L. J. and Indiramma, K. and Sankaran, A. N. and Girdhari, Lal. (1959) Effect of nitrogen packing and storage temperature on the quality of garlic powder. Food Science, 8. pp. 461-464.

Pruthi, J. S. and Singh, L. J. and Kalbag, S. S. and Girdhari, Lal. (1959) Effect of different methods of dehydrationon the quality of garlic powder. Food Science, 8. pp. 444-448.

Pruthi, J. S. and Singh, L. J. and Ramu, S. D. V. and Girdhari, Lal. (1959) Pilot-plant studies on the manufacture of garlic powder. Food Science, 8. pp. 448-452.

Pruthi, J. S. and Singh, R. R. and Girdhari, Lal. (1959) Some nutritional aspects of fruit and fruit products. 2. Indian Food Packer, 13. pp. 7-11.

Pruthi, J. S. and Singh, R. R. and Girdhari, Lal. (1959) Some nutritional aspects of fruit and fruit products. 1. Indian Food Packer, 13. pp. 14-16.

R

Radhakrishnamurthy, R. and Desikachar, H. S. R. and Subrahmanyan, V. (1959) Loss in weight and volume of wet parboiled rice during drying. Food Science, 8 (9). pp. 315-316.

Radhakrishnamurthy, R. and Desikachar, H. S. R. and Subrahmanyan, V. (1959) Studies on calcium fortification of rice. Journal of Scientific and Industrial Research, 18C. pp. 245-247.

Raghunatha Rao, Y. K. (1959) Additional food resources in India: rice bran, cottonseed and groundnut. Food Science, 8. p. 299.

Ramachandra, B. S. and Krishna Murthy, R. G. and Raghunatha Rao, Y. K. (1959) Composition of by-product sugars from the alcoholic extraction of rice bran, wheat bran and cottonseed kernel. Food Science, 8. pp. 83-85.

Rao, M. V. L. and Sastry, L. V. L. and Srinivasan, M. and Subrahmanyan, V. (1959) Inhibition of oxidation of ascorbic acid by EDTA. Journal of Science of Food and Agriculture, 10. pp. 436-441.

Rao, M. V. L. and Srinivasan, M. and Subrahmanyan, V. (1959) Some unfamiliar foods-their processing and nutritional value. Food Science, 8 (8). pp. 279-284.

Ratnam, C. and Srinivasan, M. (1959) Behaviour of ascorbic acid in Indian gooseberry to heat treatment. Journal of Scientific and Industrial Research, 18C. pp. 132-133.

S

Samuel, D. M. and Srinivasan, M. (1959) Removal of saponins and bitter taste in the juice of agave stem by treatment with carbon. Journal of Scientific and Industrial Research, 18B. p. 264.

Sastry, M. V. and Siddappa, G. S. (1959) Changes in ascorbic acid and tannin contents during the preparation of amla (Phyllanthus emblica) preserve. Food Science, 8 (1). pp. 12-14.

Seetha, Ganapathy. and Sreenivasamurthy, V. and Swaminathan, M. and Subrahmanyan, V. (1959) The effect of feeding of diets containing Lathyrus sativus seeds on the body composition and certain enzymes of liver of albino rats. Annals of Biochemistry and Experimental Medicine, 19. pp. 231-240.

Shurpalekar, S. R. and Lahiry, N. L. and Chandrashekhara, M. R. and Swaminathan, M. (1959) Studies On Milk Substitutes Of Vegetable Origin. Part I: The Nutritive Value Of Milk Substitutes Prepared From Soyabean and Groundnut. Annals of Biochemistry and Experimental Medicine, 19 (11). pp. 270-274.

Shurpalekar, S. R. and Lahiry, N. L. and Chandrashekhara, M. R. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1959) Studies on milk substitues of vegetable origin. 1. The nutritive value of milk substitute prepared from soybean and groundnut. Annals of Biochemistry and Experimental Medicine, 19. pp. 269-274.

Siddappa, G. S. (1959) Canning of dried Bengal gram Cicer arietinum. Indian Journal of Horticulture, 16. pp. 170-174.

Siddappa, G. S. (1959) Preparation of some useful preserved products from carambola (Averrhoa carambola). Indian Journal of Horticulture, 16 (1). pp. 47-48.

Siddappa, G. S. and Bhatia, B. S. (1959) Effect of method of extraction of juice on the development of bitterness in preserved orange juice. Food Science, 8 (4). pp. 117-119.

Siddappa, G. S. and Bhatia, B. S. (1959) Effect of method of extraction of juice on the development of bitterness in preserved orange juice. Food Technology, 13 (7). pp. 349-351.

Siddappa, G. S. and Bhatia, B. S. (1959) Effect of variety, preliminary treatment and method of preparation on the quality of some Indian preserves physico-chemical studies. Food Science, 8. pp. 47-53.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1959) Effect of added ascorbic acid, amino acids and minerals on browning in Coorg orange juice and squash and model systems at ordinary and elevated temperatures. Indian Journal of Applied Chemistry, 22. pp. 199-210.

Siddappa, G. S. and Nanjundaswamy, A. M. (1959) Chutneys. Food Science, 8. pp. 218-221.

Siddappa, G. S. and Sastry, M. V. (1959) Indian preserves or murrabbas. Food Science, 8. pp. 212-218.

Siddappa, G. S. and Subba Rao, M. S. (1959) Pickles. Food Science, 8. pp. 221-224.

Singh, L. J. and Pruthi, J. S. and Sankaran, A. N. and Indiramma, K. and Girdhari, Lal. (1959) Effect of type of packaging and storage temperature on flavour and colour of garlic powder. Food Science, 8. pp. 457-461.

Singh, L. J. and Pruthi, J. S. and Sreenivasamurthy, V. and Girdhari, Lal. (1959) Effect of regional variability in garlic on the quality of garlic powder. Food Science, 8. pp. 431-436.

Singh, L. J. and Pruthi, J. S. and Sreenivasamurthy, V. and Swaminathan, M. and Subrahmanyan, V. (1959) Effect of type of packaging and storage temperature on allyl sulphide, total sulphur, antibacterial activity and volatile reducing substances in garlic powder. Food Science, 8. pp. 453-457.

Sreenivasamurthy, V. and Krishnamurthy, K. (1959) Place of spices and aromatics in Indian dietary. Food Science, 8. pp. 284-288.

Sreenivasamurthy, V. and Krishnamurthy, K. and Swaminathan, M. and Subrahmanyan, V. (1959) Some observations on the protective action of vitamin B12 against thyrotoxicoxis. Indian Journal of Physiology and Allied Sciences, 13. pp. 83-86.

Srinivasan, M. and Ramachandra Rao, T. N. and Sastry, L. V. L. (1959) Some indigenous spices and taste adjuncts. Food Science, 8 (8). pp. 289-294.

Srivastava, H. C. (1959) Storage and preservation of perishables. Food Science, 8. pp. 246-257.

Subba Rao, M. S. and Johar, D. S. (1959) Inhibitory effect of acetic acid and sodium benzoate on the growth of two strains of osmophilic yeast. Food Science, 8 (11). pp. 383-386.

Subrahmanyan, V. and Bhatia, D. S. and Kalbag, S. S. and Subramanian, N. (1959) Integrated processing of peanut for the separation of major constituents. Journal of American Oil Chemists' Society, 36. pp. 66-70.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Narayanan, K. M. and Radhakrishnan, K. L. and Doraiswamy, T. R. (1959) Effect of coffee on gastric secretions. Annals of Biochemistry and Experimental Medicine, 19 (3). pp. 61-66.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Venkateswara Rao, R. and Nagarajan, R. and Chandrasekhara, N. and Sebastian, J. and Nambudiri, E. S. (1959) Chemical composition of Indian tea. Journal of Institute of Chemists, 31 (4). pp. 167-170.

Subrahmanyan, V. and Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. (1959) Studies on infant and invalid foods based on milk. Food Science, 8. pp. 271-278.

Subrahmanyan, V. and Doraiswamy, T. R. and Bhagavan, R. K. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. (1959) The effect of supplementary processed protein foods fortified with essential vitamins and minerals on the growth and nutritional status of under nourished weaned infants. Indian Journal of Pediatrics, 26. pp. 406-413.

Subrahmanyan, V. and Doraiswamy, T. R. and Bhagavan, R. K. and Tasker, P. K. and Sankaran, A. N. and Rajagopalan, R. and Swaminathan, M. (1959) Supplementary value of a protein food based on a blend of coconut meal, groundnut flour and Bengal gram flour to the diet of children. Annals of Biochemistry and Experimental Medicine, 19. pp. 147-152.

Subrahmanyan, V. and Krishnaswamy, M. A. and Johar, D. S. and Soumithri, T. C. (1959) Possibilities of manufacturing vegetable cheese from groundnut. Food Science, 8 (2). pp. 44-45.

Subrahmanyan, V. and Narayana Rao, M. and Swaminathan, M. (1959) Sago. Science and Culture, 25. pp. 343-348.

Subrahmanyan, V. and Natarajan, C. P. and Bhatia, D. S. (1959) Quality control in coffee. Indian Coffee, 23. pp. 16-20.

Subrahmanyan, V. and Rajagopalan, R. and Narayana Rao, M. and Swaminathan, M. (1959) Processed protein foods of vegetable origin fortified with vitamins and minerals. Food Science, 8. pp. 263-271.

Subrahmanyan, V. and Rajagopalan, R. and Swaminathan, M. (1959) Nutritive value of Indian multipurpose food. Science and Culture, 24. pp. 460-464.

Subrahmanyan, V. and Srinivasan, M. (1959) Food technology for Asia and the Far East; FAO Regional Seminar. Journal of Scientific and Industrial Research, 18A (10). pp. 455-457.

Subrahmanyan, V. and Swaminathan, M. (1959) Utilization of tuber crops for meeting food shortage. Food Science, 8. pp. 177-181.

T

Tasker, P. K. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1959) The effect of supplementary protein food containing coconut meal, groundnut and Bengal gram flours on the metabolism of nitrogen, calcium and phosphorus in children subsisting on a poor rice diet. Annals of Biochemistry and Experimental Medicine, 19. pp. 153-158.

V

Venkat Rao, S. and Krishnamurthy, K. and Swaminathan, M. and Subrahmanyan, V. (1959) An improved method for the determination of uric acid in insect infested foodstuffs. Annals of Biochemistry and Experimental Medicine, 19. pp. 187-190.

Venkat Rao, S. and Krishnamurthy, K. and Swaminathan, M. and Subrahmanyan, V. (1959) An improved method for the estimation of uric acid in insect infested foodstuffs. Food Science, 8. pp. 121-122.

Venkat Rao, S. and Majumder, S. K. and Swaminathan, M. (1959) Detection and assessment of insect infestation in stored foodstuffs. Food Science, 8. pp. 172-176.

Venkat Rao, S. and Nuggehalli, R. N. and Pingale, S. V. and Swaminathan, M. and Subrahmanyan, V. (1959) Effect of insect infestation on the quality of wheat flour. Food Science, 8 (4). pp. 122-123.

Visweswaraiah, K. and Moorjani, M. N. and Bhatia, D. S. and Subrahmanyan, V. (1959) Effect of chlorotetracycline (Aureomycin) on the keeping quality of fresh water fish under tropical conditions. Journal of Fisheries Research Board of Canada, 16 (1). pp. 1-5.