EFFECT OF WET HEAT TREATMENT ON THE CULINARY QUALITIES OF RAGI (ELEUCINE CORACANA) = EFFET D'UN TRAITEMENT PAR LA CHALEUR HUMIDE SUR LES QUALITES CULINAIRES DE E.C.DESIKACHAR HSR.1972; J. FOOD SCI. TECHNOL.; INDIA; DA. 1972; VOL. 9; NO 3; PP. 149-150; BIBL. 3 REF.Serial Issue

PROCESSING OF MAIZE, SORGHUM AND MILLETS FOR FOOD USES = TECHNOLOGIE DU MAIS, DU SORGHO ET DES MILLETS A USAGE ALIMENTAIREDESIKACHAR HSR.1975; J. SCI. INDUSTR. RES.; INDIA; DA. 1975; VOL. 34; NO 4; PP. 231-237; BIBL. 46REF.Article

SIMPLE PROCEDURES FOR REDUCING THE COOKING TIME OF SPLIT RED GRAM (CAJANUS CAJAN)NARASIMHA HV; DESIKACHAR HSR.1978; J. FOOD SCI. TECHNOL.; IND; DA. 1978; VOL. 15; NO 4; PP. 149-152; BIBL. 6 REF.Article

FORMULATION OF A WEANING FOOD WITH LOW HOT-PASTE VISCOSITY BASED ON MALTED RAGI (ELEUSINE CORACANA) AND GREEN GRAM (PHASEOLUS RADIATUS). = FORMULATION D'UN ALIMENT DE SEVRAGE, A FAIBLE VISCOSITE A HAUTE TEMPERATURE, A BASE DE RAGI (ELEUSINE CORACANA) MALTE ET DE HARICOT MUNGO (PHASEOLUS RADIATUS.MALLESHI NG; DESIKACHAR HSR.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 5; PP. 193-197; BIBL. 22 REF.; 5 FIG./2 TABL.Article

OBJECTIVE METHODS FOR STUDYING COOKABILITY OF TUR PULSE (CAJANUS CAJAN) AND FACTORS AFFECTING VARIETAL DIFFERENCES IN COOKINGNARASIMHA HV; DESIKACHAR HSR.1978; J. FOOD SCI. TECHNOL.; IND; DA. 1978; VOL. 15; NO 2; PP. 47-52; BIBL. 7 REF.Article

STUDIES ON THE SUITABILITY OF ROLLER FLOUR MILL, HAMMER MILL AND PLATE GRINDER FOR OBTAINING A REFINED FLOUR FROM MALTED RAGIMALLESHI NG; DESIKACHAR HSR.1981; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1981; VOL. 18; NO 2; PP. 37-39; BIBL. 8 REF.Article

VARIETAL DIFFERENCES IN PUFFING QUALITY OF RAGI (ELEUSINE CORACANA)MALLESHI NG; DESIKACHAR HSR.1981; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1981; VOL. 18; NO 1; PP. 30-32; BIBL. 7 REF.Article

REMOVAL OF BRAN AND ALEURONE LAYERS AT DIFFERENT POINTS ON THE SURFACE OF RICE GRAIN DURING PROGRESSIVE POLISHING = ELIMINATION DU SON ET DE LA COUCHE A ALEURONE EN DIFFERENTS POINTS DE LA SURFACE DU GRAIN DE RIZ AU COURS DU POLISSAGE PROGRESSIFSRINIVAS T; DESIKACHAR HSR.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 2; PP. 83-84; BIBL. 6 REF.Article

CONTROLLED SUN DRYING OF FRESHLY HARVESTED PADDY FOR IMPROVED MILLING QUALITY = SECHAGE CONTROLE AU SOLEIL DU PADDY FRAICHEMENT RECOLTE POUR AMELIORER LA QUALITE AU POLISSAGEBHASHYAM MK; SRINIVAS T; DESIKACHAR HSR et al.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 3; PP. 124-127; BIBL. 10 REF.Article

VARIETAL DIFFERENCES IN PUFFING QUALITY OF PADDY = DIFFERENCES VARIETALES POUR L'APTITUDE A L'ECLATEMENT CHEZ LE RIZSRINIVAS T; LAKSHMI TK; DESIKACHAR HSR et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 3; PP. 134-135Article

RELATIVE COOKING BEHAVIOUR OF SEMOLINA FROM MAIZE, SORGHUM, WHEAT AND RICE.RAGHAVENDRA RAO SN; VIRAKTAMATH CS; DESIKACHAR HSR et al.1976; J. FOOD SCI. TECHNOL.; INDIA; DA. 1976; VOL. 13; NO 1; PP. 34-36; BIBL. 3 REF.Article

PHYSICO-CHEMICAL CHARACTERISTICS OF STARCHES FROM CHICK PEA, COW PEA AND HORSE GRAM. = PROPRIETES PHYSICOCHIMIQUES DES AMIDONS DE POIS CHICHE, DOLIQUE DE CHINE ET DOLIQUE ASPERGEEL FAKI HA; DESIKACHAR HSR; PARAMAHANS SV et al.1983; STAERKE; ISSN 0038-9056; DEU; DA. 1983; VOL. 35; NO 4; PP. 118-122; ABS. GER; BIBL. 14 REF.; 10 FIG./1 TABL.Article

IMPROVEMENT OF THE TRADITIONAL PROCESS FOR RICE FLAKES. = AMELIORATION DU PROCEDE TRADITIONNEL DE FABRICATION DES FLOCONS DE RIZANANTHACHAR TK; NARASIMHA HV; SHANKARA R et al.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 2; PP. 47-50; BIBL. 5 REF.; 5 TABL.Article

CARBOHYDRATE MAKE-UP OF CHICK PEA, COW PEA AND HORSE GRAM = COMPOSITION EN GLUCIDES DU POIS CHICHE, DE LA DOLIQUE DE CHINE ET DE LA DOLIQUE ASPERGEEL FAKI HA; DESIKACHAR HSR; PARAMAHANS SV et al.1983; STAERKE; ISSN 0038-9056; DEU; DA. 1983; VOL. 35; NO 5; PP. 163-166; ABS. GER; BIBL. 20 REF.; 3 TABL.Article

DEVELOPMENT OF A CONTINUOUS PROCESS FOR MAKING RICE FLAKES. = MISE AU POINT D'UN PROCEDE CONTINU POUR LA FABRICATION DE FLOCONS DE RIZNARASIMHA HV; ANANTHACHAR TK; SHANKARA R et al.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 6; PP. 233-235; BIBL. 5 REF.; 3 TABL.Article

CHARACTERISTICS OF ROTI, DOSA AND VERMICELLI FROM MAIZE, SORGHUM AND BAJRARAGHAVENDRA RAO SN; MALLESHI NG; SREEDHARAMURTHY S et al.1979; J. FOOD SCI. TECHNOL.; IND; DA. 1979; VOL. 16; NO 1; PP. 21-24; BIBL. 6 REF.Article