PREPARATION AND STORAGE STUDIES ON SOME INTERMEDIATE MOISTURE VEGETABLES. = ETUDES SUR LA PREPARATION ET LE STOCKAGE DE QUELQUES LEGUMES A HUMIDITE INTERMEDIAIREBHATIA BS; MUDAHAR GS.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 1; PP. 40-43; BIBL. 5 REF.; 3 TABL.Article

PREPARATION AND STORAGE STUDIES ON SOME INTERMEDIATE MOISTURE VEGETABLESBHATIA BS; MUDAHAR GS.1982; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 1; PP. 40-43; BIBL. 5 REF.Article

DEHYDRATED KHICHDI AND PULAV = "KHICHDI" ET "PULAV" DESHYDRATESMATHUR VK; RAMANATHAN LA; BHATIA BS et al.1972; J. FOOD SCI. TECHNOL.; INDIA; DA. 1972; VOL. 9; NO 3; PP. 148-149; BIBL. 3 REF.Serial Issue

MANAGEMENT INFORMATION SYSTEM IN DEFENCE R & DRANGRA VK; MEHTA SN; BHATIA BS et al.1979; HERALD LIBRARY SCI.; IND; DA. 1979; VOL. 18; NO 1-2; PP. 121-125; BIBL. 7 REF.Article

DEVELOPMENT OF DEHYDRATED OMELETTE MIX BASED ON SPRAY, FOAM-MAT AND ACCELERATED FREEZE DRIED EGG POWDER.JAYARAMAN KS; RAMANATHAN LA; PITCHAMUTHU P et al.1976; J. FOOD SCI. TECHNOL.; INDIA; DA. 1976; VOL. 13; NO 6; PP. 325-328; BIBL. 8 REF.Article

DEVELOPMENT OF LONG KEEPING BREAD = MISE AU POINT D'UN PAIN A LONGUE DUREE DE CONSERVATIONCHAKRABARTY TK; DWARAKANATH KR; BHATIA BS et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 4; PP. 166-171; BIBL. 20 REF.Article

COMPRESSED READY-TO-EAT FRUITED CEREALS = CEREALES AUX FRUITS COMPRIMEES PRETES A CONSOMMERJAYARAMAN KS; GOVERDHANAN T; SANKARAN R et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 4; PP. 181-185; BIBL. 4 REF.Article

STUDIES ON PREPARATION OF BEVERAGE FROM SULPHITED MANGO PULP. = ETUDE DE LA PREPARATION D'UNE BOISSON A PARTIR DE PULPE DE MANGUE SULFITEE.SAINI SPS; MUDAHAR GS; RANOTE PS et al.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 5; PP. 218-220; BIBL. 4 REF.; 3 TABL.Article

STUDIES ON THE PREPARATION OF INTERMEDIATE MOISTURE PINEAPPLE. = ETUDE DE LA PREPARATION D'ANANAS A HUMIDITE INTERMEDIAIREJAYARAMAN KS; RAMANUJA MN; VENUGOPAL MK et al.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 6; PP. 309-312; BIBL. 7 REF.Article

STUDIES ON THE DEVELOPMENT OF SOME DEHYDRATED INSTANT SOUP CUBES FOR USE IN EMERGENCY RATIONS.JAYARAMAN KS; GOVERDHANAN T; BHATIA BS et al.1976; J. FOOD SCI. TECHNOL.; INDIA; DA. 1976; VOL. 13; NO 1; PP. 29-34; BIBL. 6 REF.Article

SOME STUDIES ON THE PREPARATION OF INTERMEDIATE MOISTURE GUAVA = QUELQUES ETUDES SUR LA PREPARATION DE GOYAVES A HUMIDITE INTERMEDIAIREJAYARAMAN KS; RAMANUJA MN; BHATIA BS et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 4; PP. 162-165; BIBL. 10 REF.Article

DEVELOPMENT OF QUICK COOKING DEHYDRATED CURRIED VEGETABLES USING FRIED POTOTOES, PEAS, CABBAGE AND FRENCH BEANS = DESCRIPTION D'UNE METHODE RAPIDE DE PREPARATION DE LEGUMES DESHYDRATES A L'INDIENNE (AU CURRY) A BASE DE POMMES DE TERRE FRITES, POIS, CHOUX ET HARICOTSPRABHAKAR BHAT B; BHAGIRATHI B; MATHUR VK et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 2; PP. 60-63; BIBL. 9 REF.Article

DEVELOPMENT OF QUICK COOKING DEHYDRATED CURRIED SPINACH-DEHUSKED RED GRAM = DESCRIPTION D'UNE METHODE RAPIDE DE PREPARATION D'UN MELANGE CUIT DESHYDRATE EPINARD ET POIS CHICHE A L'INDIENNE (AU CURRY)MATHUR VK; PRABHAKARA BHATT B; BHAGIRATHI B et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 2; PP. 57-59; BIBL. 5 REF.Article