MACHINERY FOR CEREAL AND PULSE MILLING INDUSTRY. = EQUIPEMENT POUR MINOTERIE DES CEREALES ET LEGUMINEUSESAMLA BL; SHURPALEKAR SR.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 6; PP. 279-283Article

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EFFECT OF ATMOSPHERIC HUMIDITY ON DRYING OF PAPADSVENKATESH KVL; SHURPALEKAR SR.1981; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1981; VOL. 18; NO 2; PP. 66-67; BIBL. 4 REF.Article

BRABENDER FARINOGRAPH, RESEARCH EXTENSOMETER AND HILLIFF CHAPATTI PRESS AS TOOLS FOR STANDARDIZATION AND OBJECTIVE ASSESSMENT OF CHAPATTI DOUGH.SHURPALEKAR SR; PRABHAVATHI C.1976; CEREAL CHEM.; U.S.A.; DA. 1976; VOL. 53; NO 4; PP. 457-469; BIBL. 6 REF.Article

ON IMPROVING THE QUALITY OF SOYA-FORTIFIED BREAD. = AMELIORATION DE LA QUALITE DU PAIN ENRICHI PAR DU SOJASELVARAJ A; SHURPALEKAR SR.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 6; PP. 242-245; BIBL. 14 REF.; 4 TABL.Article

EFFECT OF ATMOSPHERIC HUMIDITY ON DRYING OF PAPADSVENKATESH KVL; SHURPALEKAR SR.1981; J. FOOD SCI. TECHNOL.; IND; DA. 1981; VOL. 18; NO 2; PP. 66-67; BIBL. 4 REF.Article

STUDIES ON PAPADS BASED ON BLENDS OF BLACKGRAM WITH CEREALS, PULSES AND STARCHES = ETUDE DES PAPADS A BASE DE MELANGES DE HARICOT MUNGO ET DE CEREALES, DE LEGUMINEUSES ET D'AMIDONSSHURPALEKAR SR; VENKATESH KVL.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 1; PP. 32-35; BIBL. 7 REF.Article

A SPREADER-ROLLER DEVICE FOR OBJECTIVE EVALUATION OF ROLLING CHARACTERISTICS OF PAPAD DOUGHS = APPAREIL ETALEUR A ROULEAU POUR L'EVALUATION OBJECTIVE DES CARACTERISTIQUES D'ABAISSE DES PATES A PAPADSHURPALEKAR SR; VENKATESH KVL.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 2; PP. 84-86; BIBL. 2 REF.Article

UTILIZATION OF MILO IN BAKERY PRODUCTS.HARIDAS RAO P; SHURPALEKAR SR.1976; J. FOOD SCI. TECHNOL.; INDIA; DA. 1976; VOL. 13; NO 6; PP. 293-299; BIBL. 9 REF.Article

USE OF FUMIGANTS IN PREVENTION OF INSECT INFESTATION AND MOULD GROWTH IN PAPADS = EMPLOI DE FUMIGANTS DANS LA PREVENTION DE L'INFESTATION PAR LES INSECTES ET DU DEVELOPPEMENT DE MOISISSURES DANS LES PAPADSNARASIMHAN KS; SHURPALEKAR SR; VENKATESH KVL et al.1972; J. FOOD SCI. TECHNOL.; INDIA; DA. 1972; VOL. 9; NO 3; PP. 134-137; BIBL. 4 REF.Serial Issue

CHANGES IN COLOUR AND ACIDITY OF BLACK GRAM (PHASEOLUS MUNGO) PAPADS DURING STORAGE = MODIFICATIONS, AU COURS DE L'ENTREPOSAGE, DE LA COULEUR ET DE L'ACIDITE DE PAPADS PREPARES A PARTIR DE P.M.BALASUBRAHMANYAM N; VENKATESH KVL; SHURPALEKAR SR et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 2; PP. 79-80; BIBL. 3 REF.Article

PHYSICO-CHEMICAL AND RHEOLOGICAL PROPERTIES AND MILLING QUALITY OF INDIAN DURUM WHEATS = PROPRIETES PHYSICO-CHIMIQUES ET RHEOLOGIQUES ET QUALITE MEUNIERE DES BLES DURS INDIENSRAHIM A; HARIDAS RAO P; SHURPALEKAR SR et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 1; PP. 1-4; BIBL. 4 REF.Article

COMPARATIVE STUDIES ON ATTA (WHOLE WHEAT FLOUR) AND RESULTANT ATTA A BY-PRODUCT OF ROLLER FLOUR MILLING INDUSTRY = ETUDE COMPAREE DE L'ATTA (FARINE DE BLE ENTIER) ET DE L'ATTA SOUS-PRODUIT DE L'INDUSTRIE DE MEUNERIE ET PROVENANT DU CONVERTISSAGE DE LA FARINEHARIDAS RAO P; LEELAVATHI K; SHURPALEKAR SR et al.1983; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; ISSN 0022-1155; IND; DA. 1983; VOL. 20; NO 1; PP. 5-8; BIBL. 7 REF.; 2 FIG./2 TABL.Article

CHARAKTERISTISCHE EIGENSCHAFTEN INDISCHER WEIZENSORTEN 1. MITTEILUNG: WEIZENQUALITAET UND MEHLQUALITAET IN ABHAENGIGKEIT VOM AUSMAHLUNGSGRAD = PROPRIETES CARACTERISTIQUES DES VARIETES DE BLE INDIENNES. I. QUALITE DES BLES ET QUALITE DES FARINES EN FONCTION DU TAUX D'EXTRACTIONVENKATESWARA RAO V; SHURPALEKAR SR; BOLLING H et al.1982; GETREIDE MEHL BROT (1972); ISSN 0367-4177; DEU; DA. 1982; VOL. 36; NO 7; PP. 172-176; BIBL. 5 REF.Article

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BREAD AND CHAPATI MAKING QUALITY OF INDIAN DURUM WHEATS.PRABHAVATHI C; HARIDAS RAO P; SHURPALEKAR SR et al.1976; J. FOOD SCI. TECHNOL.; INDIA; DA. 1976; VOL. 13; NO 6; PP. 313-317; BIBL. 5 REF.Article

STUDIES ON STABILISATION OF WHEAT GERMHARIDAS RAO P; KUMAR GV; RANGA RAO GCP et al.1980; SCI.+TECHNOL. ALIMENT.; CHE; DA. 1980; VOL. 13; NO 6; PP. 302-307; BIBL. 21 REF.Article

EIGNUNG DER INDISCHEN WEIZENSORTE "PISSI" FUER DIE HERSTELLUNG VON FEINEN BACKWAREN (BISKUITBOEDEN UND KEKSE) = APTITUDE DE LA VARIETE INDIENNE DE BLE PISSI A LA PREPARATION DE GATEAUX (GATEAU DE SAVOIE ET BISCUIT)VENKATESWARA RAO G; SHURPALEKAR SR; SEIBEL W et al.1980; GETREIDE MEHL BROT; DEU; DA. 1980; VOL. 34; NO 11; PP. 306-308; BIBL. 3 REF.Article

VARIABILITY IN THE PHYSICO-CHEMICAL AND MILLING CHARACTERISTICS OF INDIAN TRITICALESKUMAR GV; RANGA RAO GCP; VENKATESWARA RAO G et al.1979; J. FOOD SCI. TECHNOL.; IND; DA. 1979; VOL. 16; NO 5; PP. 181-184; BIBL. 13 REF.Article

HALTBARMACHUNG VON CHAPATTI DURCH HITZESTERILISATION = CONSERVATION DES CHAPATTIES PAR STERILISATION PAR LA CHALEURVENKATESWARA RAO G; SEIBEL W; BRETSCHNEIDER F et al.1981; GETREIDE MEHL BROT (1972); ISSN 0367-4177; DEU; DA. 1981; VOL. 35; NO 5; PP. 137-139; BIBL. 2 REF.Article

UTILISATION OF WHEAT GERM IN THE PREPARATION OF BREAD AND BISCUITSRANGA RAO GCP; HARIDAS RAO P; KUMAR GV et al.1980; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1980; VOL. 17; NO 4; PP. 171-175; BIBL. 9 REF.Article

EFFECT OF HEAT TREATMENT ON THE NUTRITIVE VALUE OF WHEAT GERMKUMAR GV; VERGHESE TE; HARIDAS RAO P et al.1980; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1980; VOL. 17; NO 6; PP. 256-258; BIBL. 13 REF.Article

PHYSICO-CHEMICAL, RHEOLOGICAL AND MILLING CHARACTERISTICS OF INDIAN DURUM WHEATS.HARIDAS RAO P; RAHIM A; PRABHAVATHI C et al.1976; J. FOOD SCI. TECHNOL.; INDIA; DA. 1976; VOL. 13; NO 6; PP. 317-322; BIBL. 6 REF.Article

PROXIMATE ANALYSIS AND ESSENTIEL AMINO ACID COMPOSITION OF IMPROVED VARIETIES OF OATS = ANALYSE GLOBALE ET COMPOSITION EN ACIDES AMINES ESSENTIELS DE VARIETES AMELIOREES D'AVOINEHARIDAS RAO P; PADMAN RANI R; SRINIVASAN KS et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 4; PP. 190-191; BIBL. 10 REF.Article

BREAD, BISCUIT AND CHAPATI MAKING QUALITY OF INDIAN TRITICALES.VENKATESWARA RAO G; RANGA RAO GCP; VATSALA CN et al.1978; J. FOOD SCI. TECHNOL.; IND; DA. 1978; VOL. 15; NO 1; PP. 11-15; BIBL. 11 REF.Article