Items where Author is "Raghavendra Rao, S. N."
Group by: Item Type | No Grouping Number of items: 2. Raghavendra Rao, S. N. and et al, . (1979) Characteristics of Roti, Dosu and Vermicelli from Maize, Sorghum and Bajra. Journal of Food Science and Technology, 16. pp. 21-24. 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. |
