au.\*:("ATCHYUTA RAMAYYA D")
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STUDIES ON THE EFFICACY OF CARBON IN THE BLEACHING OF VEGETABLE OILSLAKSHMINARAYANA T; ATCHYUTA RAMAYYA D; AZEEMODDIN G et al.1979; J. OIL TECHNOLOGISTS ASS. INDIA; IND; DA. 1979; VOL. 11; NO 1; PP. 19-20Article
EFFECT OF DEGUMMING ON KEEPING QUALITY AND REFINABILITY OF INDIGENOUS SOYBEAN OIL. = EFFET DU DEGOMMAGE SUR L'APTITUDE A LA CONSERVATION ET SUR LA RAFFINABILITE DES HUILES DE SOJALAKSHMINARAYANA T; AZEEMODDIN G; ATCHYUTA RAMAYYA D et al.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 3; PP. 126-127; BIBL. 3 REF.Article
SHELF-LIFE OF SUNFLOWER OIL AND GROUNDNUT OILYOUSUF ALI KHAN R; LAKSHMINARAYANA T; AZEEMODDIN G et al.1979; J. FOOD SCI. TECHNOL.; IND; DA. 1979; VOL. 16; NO 3; PP. 90-92; BIBL. 4 REF.Article
CHARACTERISTICS AND SETTING OF SEEDS IN SUNFLOWER.VENKATESWARA RAO Y; ATCHYUTA RAMAYYA D; AZEEMODDIN G et al.1976; J. OIL TECHNOLOGISTS ASS. INDIA; INDIA; DA. 1976; VOL. 8; NO 3; PP. 71-73; BIBL. 2 REF.Article
DRYING AND STORAGE OF MANGO STONES AND KERNELSNARASIMHA CHAR BL; ATCHYUTA RAMAYYA D; AZEEMODDIN G et al.1979; J. OIL TECHNOL. ASSOC. INDIA; ISSN 0030-1485; IND; DA. 1979; VOL. 11; NO 4; PP. 94-95; BIBL. 2 REF.Article
EXTRACTION, CHARACTERISTICS AND FATTY ACID COMPOSITION OF TAMARIND KERNEL OILSIVARAMA REDDY G; JAGANMOHAN RAO S; ATCHYUTA RAMAYYA D et al.1979; J. OIL TECHNOL. ASSOC. INDIA; ISSN 0030-1485; IND; DA. 1979; VOL. 11; NO 4; PP. 91-93; BIBL. 11 REF.Article
PROCESSING OF TEAKSEED (TECTONA GRANDIS) FOR OILVENKATESWARA RAO Y; ATCHYUTA RAMAYYA D; AZEEMODDIN G et al.1979; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1979; VOL. 16; NO 6; PP. 247-249; BIBL. 3 REF.Article
LECITHIN FROM OILS OF BLACK SOYBEAN AND VARALAKSHMI COTTONSEEDKRISTAPPA G; NAGESWARA RAO V; AZEEMODDIN G et al.1978; PAINTINDIA; IND; DA. 1978; VOL. 28; NO 5; PP. 25-26; BIBL. 3 REF.Article
ANALYSIS AND PROCESSING OF CLEOME VISCOSA SEED AND OILPRASADA RAO R; AZEEMODDIN G; ATCHYUTA RAMAYYA D et al.1980; FETTE SEIFEN ANSTRICHMITTEL; DEU; DA. 1980; VOL. 82; NO 3; PP. 119-121; ABS. GER; BIBL. 8 REF.Article
Preparation of low-fat, high-protein sesame seed = Préparation de graines de sésame pauvres en lipides et à forte teneur en protéinesSURENDRANATH, M. R; GANGI REDDY, N. C; AZEEMODDIN, G et al.Journal of food science and technology (Mysore). 1984, Vol 21, Num 6, pp 425-426, issn 0022-1155Article