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au.\*:("RAMANUJA MN")

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STUDIES ON THE PREPARATION AND STORAGE STABILITY OF INTERMEDIATE MOISTURE BANANARAMANUJA MN; JAYARAMAN KS.1980; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1980; VOL. 17; NO 4; PP. 183-186; BIBL. 16 REF.Article

A MODIFIED GRAPHICAL INTERPOLATION METHOD FOR RAPID DETERMINATION OF WATER ACTIVITY IN FOODS.JAYARAMAN KS; RAMANUJA MN; NATH H et al.1977; J. FOOD SCI. TECHNOL.; INDIA; DA. 1977; VOL. 14; NO 3; PP. 128-129; BIBL. 8 REF.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

EFFECT OF PROCESSING AND STORAGE ON THE THIAMINE, RIBOFLAVIN AND NICOTINIC ACID CONTENTS OF FOUR VARIETIES OF INDIAN PULSES = EFFET DES TRAITEMENTS ET DE LA CONSERVATION SUR LES TENEURS EN THIAMINE, RIBOFLAVINE ET ACIDE NICOTINIQUE DE 4 VARIETES DE GRAINES DE LEGUMINEUSES INDIENNESVALLIDEVI A; RAMANUJA MN; RAO NAN et al.1972; INDIAN J. NUTRIT. DIET.; INDIA; DA. 1972; VOL. 9; NO 6; PP. 336-341; BIBL. 5 REF.Serial Issue

ENZYMATIC BROWNING IN SOME BANANA VARIETIES AS RELATED TO POLYPHENOLOXIDASE ACTIVITY AND OTHER ENDOGENOUS FACTORS. = BRUNISSEMENT ENZYMATIQUE CHEZ QUELQUES VARIETES DE BANANE EN RELATION AVEC L'ACTIVITE DES POLYPHENOLOXYDASES ET D'AUTRES FACTEURS ENDOGENES.JAYARAMAN KS; RAMANUJA MN; DHAKNE YS et al.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 5; PP. 181-186; BIBL. 25 REF.; 2 FIG./3 TABL.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

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