Items where Author is "Desikachar, H.S.R."
Group by: Item Type | No Grouping Jump to: Article | Conference or Workshop Item Number of items: 8. ArticleChandrashekar, A. and Desikachar, H.S.R. (1983) Sorghum Quality Studies-Part I. Rolling Quality of Sorghum Dough in Relation to Some Physicochemical Properties. Journal of Food Science and Technology, 20 (6). pp. 281-284. Malleshi, N.G. and Desikachar, H.S.R. (1982) Formulation of a weaning food with low hot-paste viscosity based on malted ragi (Eleusine coracana) and green gram (Phaseolus radiatus). Journal of Food Science and Technology, 19 (5). pp. 193-198. Desikachar, H.S.R. (1977) Processing of maize, sorghum and millets for food uses. Journal of Science and Industrial Research, 34 (4). pp. 231-237. Raghavendra Rao, S. N. and Viraktamath, C.S. and Desikachar, H.S.R. (1976) Relative cooking behaviour of semolina from maize, sorghum, wheat and rice. Journal of Food Science and Technology, 13 (1). pp. 34-36. Narasimha, H.V. and Anantachar, T.K. and Gopal, M.S. and Desikachar, H.S.R. (1974) Suitability of raw and steamed cereal grains for making deep fried preparations. Journal of Food Science and Technology, 11 (2). pp. 76-78. Viraktamath, C.S. and Raghavendra, G. and Desikachar, H.S.R. (1972) Varietal differences in chemical composition, physical properties and culinary qualities of some recently developed sorghum strains. Journal of Food Science and Technology (Mysore), 9 (2). pp. 73-76. Kurien, P.P and Desikachar, H.S.R. (1962) Studies on refining of Millet Flours -I. Ragi(Eleusine coracana). Food Science, 11 (5). pp. 136-137. Conference or Workshop ItemDesikachar, H.S.R. (1972) Utilisation of cereals, and cereal products in India. In: Post Harvest Technology of Cereals and Pulses: Proceedings of the Seminar, December 21-23, 1972, New Delhi . |
