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Results:
1-8
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Results: 8
Authors:
DEVI K
GEERVANI P
SUMATHI S
Citation: K. Devi et al., CHANGES IN SOLUBILITY AND IN-VITRO DIGESTIBILITY OF RICE PROTEINS SUBJECTED TO HEAT PROCESSING, Journal of Food Science and Technology, 34(4), 1997, pp. 345-347
Authors:
GEERVANI P
VIMALA V
PRADEEP KU
DEVI MR
Citation: P. Geervani et al., EFFECT OF PROCESSING ON PROTEIN DIGESTIBILITY, BIOLOGICAL VALUE AND NET PROTEIN-UTILIZATION OF MILLET AND LEGUME BASED INFANT MIXES AND BISCUITS, Plant foods for human nutrition, 49(3), 1996, pp. 221-227
Authors:
KUMARI KK
GEERVANI P
Citation: Kk. Kumari et P. Geervani, VISCOSITY AND NUTRIENT COMPOSITION OF SUPPLEMENTARY FOODS PROCESSED BY POPPING AND BAKING, Journal of Food Science and Technology, 33(5), 1996, pp. 431-433
Authors:
VIMALA V
GEERVANI P
PRADEEP U",RAMADEVI
Citation: V. Vimala et al., EFFECT OF DEHULLING AND GENOTYPES OF SORGHUM (SORGHUM VULGARE) ON ROTI QUALITY, Journal of Food Science and Technology, 33(3), 1996, pp. 234-236
Authors:
CHITRA U
VIMALA V
SINGH U
GEERVANI P
Citation: U. Chitra et al., VARIABILITY IN PHYTIC ACID CONTENT AND PROTEIN DIGESTIBILITY OF GRAINLEGUMES, Plant foods for human nutrition, 47(2), 1995, pp. 163-172
Authors:
PRADEEP KU
GEERVANI P
Citation: Ku. Pradeep et P. Geervani, INFLUENCE OF SPICES ON PROTEIN-UTILIZATION OF WINGED BEAN (PSOPHOCARPUS-TETRAGONOLOBUS) AND HORSEGRAM (DOLICHOS-BIFLORUS), Plant foods for human nutrition, 46(3), 1994, pp. 187-193
Authors:
RAJYALAKSHMI P
GEERVANI P
Citation: P. Rajyalakshmi et P. Geervani, NUTRITIVE-VALUE OF THE FOODS CULTIVATED AND CONSUMED BY THE TRIBALS OF SOUTH-INDIA, Plant foods for human nutrition, 46(1), 1994, pp. 53-61
Authors:
PRADEEP KU
GEERVANI P
EGGUM BO
Citation: Ku. Pradeep et al., COMMON INDIAN SPICES - NUTRIENT COMPOSITION, CONSUMPTION AND CONTRIBUTION TO DIETARY VALUE, Plant foods for human nutrition, 44(2), 1993, pp. 137-148
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