Items where Division is "Grain Science and Technology" and Year is 1980

A

Ali, S. Z. and Bhattacharya, K. R. (1980) Changes in sugars and amino acids during parboiling of rice. Journal of Food Biochemistry, 4 (3). 169-179, 8 ref..

Anuradha, Bhat Sondi. and Mohan Reddy, I. and Bhattacharya, K. R. (1980) Effect of processing conditions on the oil content of parboiled-rice bran. Food Chemistry, 5. pp. 277-282.

B

Bhattacharya, K. R. (1980) Breakage of rice during milling: a review. Tropical Science, 22 (3). 255-276, 78 ref..

Bhattacharya, K. R. and Chakrabhavi, M. Sowbhagya. (1980) On the alkali degradation type of rice kernels. Journal of the Science of Food and Agriculture, 31 (6). 615-618, 7 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1980) Size and shape classification of rice. Riso, 29 (3). 181-185, 10 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. and Indudhara Swamy, Y. M. (1980) Quality of Indian rice. Journal of Food Science and Technology, 17 (4). 189-193, 19 ref..

C

Caro Bueno, E. and Narasimha, H. V. and Desikachar, H. S. R. (1980) Studies on the improvement of cooking quality of kidney beans (Phaseolus vulgaris). Journal of Food Science and Technology, 17 (5). 235-237, 14 ref..

D

Desikachar, H. S. R. (1980) Development of weaning foods with high caloric density and low hot-paste viscosity using traditional technologies. Food and Nutrition Bulletin, 2 (4). pp. 21-23.

Desikachar, H. S. R. (1980) Three decades of research on the processing and utilization of foodgrains. Journal of Food Science and Technology, India, 17 (1/2). 24-32, 143 ref..

H

Hoseney, R. C. and Haridas Rao, P. and Faubion, J. and Sidhu, J. S. (1980) Mixograph studies. IV. The mechanism for which lipoxygenase increases mixing tolerance. Cereal Chemistry, 57 (3). pp. 163-166.

I

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1980) Breakage of rice during milling - comparison among different shellers. Journal of Food Process Engineering, 3 (1). 43-47, 3 ref..

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1980) Breakage of rice during milling - effect of kernel defects and grain dimension. Journal of Food Process Engineering, 3 (1). 29-42, 8 ref..

J

Jaya, T. V. and Venkataraman, L. V. (1980) Effect of germination on the nitrogenous constituents, essential amino acids, carbohydrates, enzymes and antinutritional factors in chickpea and greengram. Indian Food Packer, 34 (1). 3-11, 26 ref..

K

Kowsalya Murthy, S. and Kantharaj Urs, M. (1980) Effect of toasting Bengal gram (Cicer arietinum) on lysine availability and in vitro digestibility of proteins. Journal of Food Science and Technology, India, 17 (4). 200-201, 10 ref..

Kumar, G. V. and Emilia Verghese, T. and Haridas Rao, P. and Shurpalekar, S. R. (1980) Effect of heat treatment on the nutritive value of wheat germ. Journal of Food Science and Technology, 17 (6). 256-258, 13 ref..

L

Lwaitama, A. M. K. (1980) Comparative evaluation of some traditional milled maize flours. [Student Project Report] (Submitted)

N

Natarajan, C. P. and Shankar, J. V. (1980) Nutritional consequences of primary processing of foodgrains in India. Indian Food Packer, 34 (6). 44-60, 31 ref..

R

Ramakrishnaiah, N. (1980) Varietal variations in dehulling characteristics of tur pulse. Masters thesis, Central Food Technological Research Institute.

Z

Zakiuddin Ali, S. and Bhattacharya, K. R. (1980) High-temperature drying-cum-parboiling of paddy. Journal of Food Process Engineering, 4 (2). 123-136, 11 ref..

Zakiuddin Ali, S. and Bhattacharya, K. R. (1980) Pasting behaviour of parboiled rice. Journal of Texture Studies, 11 (3). 239-245, 12 ref..