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Results: 1-4 |
Results: 4
ESTIMATION OF TOTAL-BODY WATER IN VERY-LOW-BIRTH-WEIGHT INFANTS BY USING ANTHROPOMETRY WITH AND WITHOUT BIOELECTRICAL-IMPEDANCE AND H-2[O-18]
Authors: RAGHAVAN CV SUPER DM CHATBURN RL SAVIN SM FANAROFF AA KALHAN SC
Citation: Cv. Raghavan et al., ESTIMATION OF TOTAL-BODY WATER IN VERY-LOW-BIRTH-WEIGHT INFANTS BY USING ANTHROPOMETRY WITH AND WITHOUT BIOELECTRICAL-IMPEDANCE AND H-2[O-18], The American journal of clinical nutrition, 68(3), 1998, pp. 668-674
RESPONSE-SURFACE ANALYSIS OF POWER-CONSUMPTION OF DOUGH SHEETING AS AFUNCTION OF GAP, REDUCTION RATIO, WATER, SALT AND FAT
Authors: RAGHAVAN CV BABU RS CHAND N RAO PNS
Citation: Cv. Raghavan et al., RESPONSE-SURFACE ANALYSIS OF POWER-CONSUMPTION OF DOUGH SHEETING AS AFUNCTION OF GAP, REDUCTION RATIO, WATER, SALT AND FAT, Journal of Food Science and Technology, 33(4), 1996, pp. 313-321
MODELING THE POWER-CONSUMPTION DURING SHEETING OF DOUGHS FOR TRADITIONAL INDIAN FOODS
Authors: RAGHAVAN CV CHAND N BABU RS RAO PNS
Citation: Cv. Raghavan et al., MODELING THE POWER-CONSUMPTION DURING SHEETING OF DOUGHS FOR TRADITIONAL INDIAN FOODS, Journal of food process engineering, 18(4), 1995, pp. 397-415
EFFECT OF KEY FACTORS ON MECHANICAL SHEETING CHARACTERISTICS OF CHAPATI DOUGH MADE FROM WHOLE WHEAT-FLOUR AND RESULTANT ATTA
Authors: RAGHAVAN CV MANOHAR RS RAO PH
Citation: Cv. Raghavan et al., EFFECT OF KEY FACTORS ON MECHANICAL SHEETING CHARACTERISTICS OF CHAPATI DOUGH MADE FROM WHOLE WHEAT-FLOUR AND RESULTANT ATTA, Journal of Food Science and Technology, 31(3), 1994, pp. 202-206
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