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Results:
1-9
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Results: 9
Authors:
MURTHY CT
RAO PNS
Citation: Ct. Murthy et Pns. Rao, THERMAL-DIFFUSIVITY OF IDLI BATTER, Journal of food engineering, 33(3-4), 1997, pp. 299-304
Authors:
NAGARAJU VD
MURTHY CT
RAMALAKSHMI K
RAO PNS
Citation: Vd. Nagaraju et al., STUDIES ON ROASTING OF COFFEE BEANS IN A SPOUTED BED, Journal of food engineering, 31(2), 1997, pp. 263-270
Authors:
RAMESH MN
RAO PNS
Citation: Mn. Ramesh et Pns. Rao, DEVELOPMENT AND PERFORMANCE EVALUATION OF A CONTINUOUS RICE COOKER, Journal of food engineering, 27(4), 1996, pp. 377-387
Authors:
RAMESH MN
RAO PNS
Citation: Mn. Ramesh et Pns. Rao, DRYING STUDIES OF COOKED RICE IN A VIBROFLUIDISED BED DRIER, Journal of food engineering, 27(4), 1996, pp. 389-396
Authors:
RAMESH MN
KUMAR MA
RAO PNS
Citation: Mn. Ramesh et al., APPLICATION OF ARTIFICIAL NEURAL NETWORKS TO INVESTIGATE THE DRYING OF COOKED RICE, Journal of food process engineering, 19(3), 1996, pp. 321-329
Authors:
SHENOY S
PRABHU G
RAO PNS
VENKATRAMANA DK
RAJAN R
NARAYANAN L
Citation: S. Shenoy et al., A CASE OF INTESTINAL MYIASIS, Tropical doctor, 26(3), 1996, pp. 142-142
Authors:
MURTHY CT
KRISHNAMURTHY N
RAMESH T
RAO PNS
Citation: Ct. Murthy et al., EFFECT OF GRINDING METHODS ON THE RETENTION OF BLACK PEPPER VOLATILES, Journal of Food Science and Technology, 33(4), 1996, pp. 299-301
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
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
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1-9
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