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Items where Author is "Ananthachar, T. K."

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Article

Narasimha, H. V. and Shankara, R. and Ananthachar, T. K. and Desikachar, H. S. R. (1984) Energy requirements during processing and cooking of rice. Journal of Food Science and Technology, 21 (6). pp. 413-414. ISSN 0022-1155

Shankara, R. and Ananthachar, T. K. and Narasimha, H. V. and KrishnaMurty, H. and Desikachar, H. S. R. (1984) Improvements to the traditional edge-runner process for rice flake production. Journal of Food Science and Technology, 21 (3). 121-122, 4 ref..

Narasimha, H. V. and Ananthachar, T. K. and Shankara, R. and Gopal, M. S. and Desikachar, H. S. R. (1982) Development of a continuous process for making rice flakes. Journal of Food Science and Technology, 19 (6). 233-235, 5 ref..

Ananthachar, T. K. and Narasimha, H. V. and Shankara, R. and Gopal, M. S. and Desikachar, H. S. R. (1982) Improvement of the traditional process for rice flakes. Journal of Food Science and Technology, India, 19 (2). 47-50, 5 ref..

Narasimha, H. V. and Ananthachar, T. K. and Gopal, M. S. and Desikachar, H. S. R. (1974) Suitability of raw and steamed cereal grains for making deep fried preparations. Journal of Food Science and Technology, 11 (2). pp. 76-78. ISSN 0022-1155

Tasker, P. K. and Ananthachar, T. K. and Kurup, K. R. and Srinivas, H. and Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. (1966) Studies on microatomised protein foods based on blends of low fat groundnut, soy and sesame flours and skim milk powder and fortified with vitamins, calcium salts and limiting amino acids. I.Preparation, Chemical Composition and Shelf Life. Journal of Nutrition and Dietetics, 3. pp. 38-41.

Desikachar, H. S. R. and Raghavendra Rao, S. N. and Ananthachar, T. K. (1965) Effect of degree of milling on water absorption of rice during cooking. Journal of Food Science and Technology, 2. pp. 110-112.

Raghavendra Rao, S. N. and Ananthachar, T. K. and Desikachar, H. S. R. (1965) Oil content of bran from rice milled to different degrees of polishing. Journal of Food Science and Technology, 2. pp. 115-116. ISSN 0022-1155

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