Effect of ripening and salting on rheological characteristics of butter from buffalo cream = Effet de la maturation et du salage sur les propriétés rhéologiques du beurre issu de crème de lait de bufflonneKULKARNI, S; RAMA MURTHY, M. K.Journal of food science and technology (Mysore). 1985, Vol 22, Num 6, pp 408-411, issn 0022-1155Article

Rheological characteristics of spreadable butter from buffalo cream = Propriétés rhéologiques du beurre tartinable fabriqué à partir de crème de lait de bufflonneKULKARNI, S; RAMA MURTHY, M. K.Journal of food science and technology (Mysore). 1984, Vol 21, Num 6, pp 386-388, issn 0022-1155Article

Effect of deep-frying on cholesterol oxidation in gheeSURENDRA NATH, B; USHA, M. A; RAMA MURTHY, M. K et al.Journal of food science and technology (Mysore). 1996, Vol 33, Num 5, pp 425-426, issn 0022-1155Article