EFFECT OF WATER ACTIVITY ON STORAGE CHANGES IN TOTAL CAROTENOIDS AND LIPIDS IN BENGALGRAM (CICER ARIETINUM) DHAL AND FLOURARYA SS.1981; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1981; VOL. 18; NO 4; PP. 139-142; BIBL. 12 REF.Article

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DOSAGE DU MALONALDEHYDE LIBRE DANS LES HUILES VEGETALESARYA SS; NIRMALA N.1975; ; S.L.; DA. 1975; PP. 1-5; DE L'ANGL.: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1971; 5, NO 12, 177-180, 4 FIG., 1 TABLMiscellaneous

EFFECT OF MOISTURE AND TEMPERATURE ON STORAGE CHANGES IN LIPIDS AND CAROTENOIDS OF ATTA (WHEAT FLOUR)ARYA SS; PARIHAR DE.1981; NAHRUNG; ISSN 0027-769X; DDR; DA. 1981; VOL. 25; NO 2; PP. 121-126; ABS. GER/RUS; BIBL. 21 REF.Article

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PHYSICAL AND CHEMICAL CHANGES DURING ROASTING OF SEMOLINA (SUJI) = MODIFICATIONS PHYSIQUES ET CHIMIQUES LORS DU GRILLAGE DE LA SEMOULEPREMAVALLI KS; ARYA SS.1983; JOURNAL OF FOOD TECHNOLOGY; ISSN 0022-1163; GBR; DA. 1983; VOL. 18; NO 4; PP. 469-479; BIBL. 22 REF.; 4 FIG./5 TABL.Article

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INTERACTION OF MALONALDEHYDE IN FOODS. II. ITS RELATIVE REACTIVITY TOWARDS AMINO ACIDS = INTERACTIONS DE L'ALDEHYDE MALONIQUE DANS LES DENREES ALIMENTAIRES. II. REACTIVITE RELATIVE A L'EGARD DES ACIDES AMINESARYA SS; YADUGIRI; PARIHAR DB et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 5; PP. 226-230; BIBL. 17 REF.Article

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TECHNICAL NOTE: PRECURSORS OF CARBONYLS IN CHAPATIES.ARYA SS; PREMAVALLI KS; PARIHAR DB et al.1976; J. FOOD TECHNOL.; G.B.; DA. 1976; VOL. 11; NO 5; PP. 543-547; H.T. 1; BIBL. 14 REF.Article

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STABILITY OF CAROTENOIDS IN FREEZE DRIED PAPAYA (CARICA PAPAYA). = STABILITE DES CAROTENOIDES DES PAPAYES (CARICA PAPAYA) LYOPHILISEESARYA SS; NATESAN V; VIJAYARAGHAVAN PK et al.1983; JOURNAL OF FOOD TECHNOLOGY.; ISSN 0022-1163; GBR; DA. 1983; VOL. 18; NO 2; PP. 177-181; BIBL. 10 REF.; 3 FIG./1 TABL.Article

STORAGE PROPERTIES AND ACCEPTABILITY TRIALS ON REFINED GROUNDNUT OIL AS A SUBSTITUTE FOR HYDROGENATED OIL = PROPRIETES DE CONSERVATION ET ESSAIS D'ACCEPTABILITE DE L'HUILE D'ARACHIDE RAFFINEE EN TANT QUE SUBSTITUT POUR UNE HUILE HYDROGENEEARYA SS; VIDYASAGAR K; NATH H et al.1972; INDIAN J. NUTRIT. DIET.; INDIA; DA. 1972; VOL. 9; NO 3; PP. 145-152; BIBL. 22 REF.Serial Issue

EFFECT OF MOISTURE ON CHEMICAL AND RHEOLOGICAL PROPERTIES OF STORED ATTA IN RELATION TO CHAPATHI BAKING CHARACTERISTICS = EFFET DE L'HUMIDITE SUR LES PROPRIETES CHIMIQUES ET RHEOLOGIQUES DE FARINE DE BLE ENTREPOSEE, EN RELATION AVEC LES CARACTERISTIQUES, A LA CUISSON DES CHAPATTIESARYA SS; PREMAVALLI KS; LEELA RK et al.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 1; PP. 5-8; BIBL. 14 REF.Article

CHEMICAL AND NUTRITIVE CHANGES IN REFINED GROUNDNUT OIL DURING DEEP FAT FRYING = MODIFICATIONS CHIMIQUES ET NUTRITIVES DE L'HUILE D'ARACHIDE RAFFINEE AU COURS DE LA FRITURE PROFONDEVIDYASAGAR K; ARYA SS; PREMAVALLI KS et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 2; PP. 73-75; BIBL. 12 REF.Article

STUDIES ON FLAVOURING COMPOUNDS OF CHAPATIES. I. CARBONYLS = ETUDES SUR LES COMPOSES RESPONSABLES DE LA FLAVEUR DES CHAPATTIES. I. PRODUITS CARBONYLESKANNUR SB; PREMAVALLI KS; ARYA SS et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 1; PP. 5-9; BIBL. 17 REF.Article

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STABILITY OF BETA -CAROTENE IN ISOLATED SYSTEMSARYA SS; NATESAN V; PARIHAR DB et al.1979; J. FOOD TECHNOL.; GBR; DA. 1979; VOL. 14; NO 6; PP. 571-578; BIBL. 15 REF.Article