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Items where Author is "Viraktamath, C. S."

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Article

Unnikrishnan, K. R. and Viraktamath, C. S. and Krishnamurthy, H. and Bhattacharya, K. R. (1982) Parboiling of paddy by simple soaking in hot water. Journal of Food Technology, 17 (4). 499-506, 10 ref..

Raghavendra, S. N. and Malleshi, N. G. and Sreedhara Murthy, S. and Viraktamath, C. S. and Desikachar, H. S. R. (1979) Characteristics of roti, dosa and vermicilli from maize, sorghum and bajra. Journal of Food Science and Technology (16). pp. 21-24.

Rao, S. N. R. and Viraktamath, C. S. and Desikachar, H. S. R. (1976) Relative cooking behaviour of semolina from maize, sorghum, wheat and rice. Journal of Food Science and Technology, India, 13 (1). 34-36, 3 ref..

Viraktamath, C. S. (1974) Large scale trials for stabilization of rice bran with steam. Journal of Food Science and Technology, India, 11 (4). 191-193, 2 ref..

Viraktamath, C. S. and Raghavendra, G. and Desikachar, H. S. R. (1972) Varietal differences in chemical composition, physical properties and culinary qualities of some recently developed sorghum strains. Journal of Food Science and Technology (Mysore), 9 (2). 73-76, 7 ref..

Viraktamath, C. S. and Desikachar, H. S. R. (1971) Inactivation of lipase in rice bran in Indian rice mills. Journal of Food Science and Technology, 8 (2). 70-74, 11 ref.. ISSN 0022-1155

Desikachar, H. S. R and Sowbhagya, C. M. and Viraktamath, C. S. and Indudhara Swamy, Y. M. and Bhashyam, M. K. (1969) Steaming of paddy for improved culinary, milling and storage properties. Journal of Food Science and Technology (Mysore), 6 (2). 117-121, 8 ref..

Gururaja Rao, R. and Viraktamath, C. S. and Kuppuswamy, S. and Bhatia, B. S. and Iyengar, N. V. R. and Bhatia, D. S. (1964) Further studies on packaging and storage of some compounded soup powders. Defence Science Journal, 14. pp. 43-54.

Viraktamath, C. S. and Iyengar, N. V. R. and Sreenivasan, A. (1964) Packaging and storage of dry green cardamom. Research and Industry, 9. pp. 33-35.

Viraktamath, C. S. (1964) Studies on the packaging of spices - dry chillies (Capsicum annum). Indian Food Packer, 18 (4). pp. 9-12.

Viraktamath, C. S. (1963) Packaging and storage studies on scented supari (processed arecanuts). Food Science, 12 (11). pp. 322-325.

Anandaswamy, B. and Viraktamath, C. S. and Subba Rao, K. R. and Suryanarayana Rao, B. N. and Iyengar, N. V. R. and Srivastava, H. C. (1963) Prepackaging of fresh produce. IV. Okra (Hibiscus esculentus). Food Science, 12 (11). pp. 332-335.

Viraktamath, C. S. and Anandaswamy, B. and Subba Rao, K. R. and Suryanarayana Rao, B. N. and Iyengar, N. V. R. and Srivastava, H. C. (1963) Prepackaging studies on fresh produce. 3. Brinjal egg plant (Solanum melongena). Food Science, 12. pp. 327-331.

Natarajan, C. P. and Balakrishnan Nair, R. and Viraktamath, C. S. and Balachandran, A. and Bhatia, D. S. and Subrahmanyan, V. (1962) Studies on the roasting of some grades of coffee and their blends. Journal of Scientific and Industrial Research, 21D. pp. 116-118.

Balakrishnan Nair, R. and Viraktamath, C. S. and Balachandran, A. and Natarajan, C. P. and Bhatia, D. S. (1961) Studies on extraction of coffee by pressure extractors. Food Science, 10. pp. 86-88.

Natarajan, C. P. and Balakrishnan Nair, R. and Viraktamath, C. S. and Balachandran, A. and Iyengar, N. V. R. and Murthy, H. B. N. and Balasubramaniam, N. (1961) Studies on storage of roasted coffee powder in flexible films. Food Science, 10. pp. 157-160.

Majumder, S. K. and Natarajan, C. P. and Narasimhan, K. S. and Gopalakrishna Rao, N. and Viraktamath, C. S. and Balakrishnan Nair, R. and Bhatia, D. S. and Subrahmanyan, V. (1961) Studies on the storage of coffee beans. II. Air-tight storage in bags. Food Science, 10. pp. 321-326.

Majumder, S. K. and Natarajan, C. P. and Narasimhan, K. S. and Viraktamath, C. S. and Balakrishnan Nair, R. and Bhatia, D. S. and Subrahmanyan, V. (1961) Studies on the storage of coffee beans. III. Bulk storage in bins. Food Science, 10. pp. 326-331.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Balakrishnan Nair, R. and Viraktamath, C. S. and Balachandran, A. (1960) On roasting of coffee. Indian Coffee, 24. pp. 11-17.

Natarajan, C. P. and Balakrishnan Nair, R. and Gopalakrishna Rao, N. and Viraktamath, C. S. and Bhatia, D. S. and Sankaran, A. N. (1960) Studies on the roasting of coffee. Journal of Scientific and Industrial Research, 19A. pp. 32-37.

Natarajan, C. P. and Balakrishnan Nair, R. and Gopalakrishna Rao, N. and Viraktamath, C. S. and Bhatia, D. S. (1960) A method for the quantitative estimation of roasted date and tamarind in coffee powder. Food Science, 9. pp. 39-41.

Natarajan, C. P. and Viraktamath, C. S. and Narayanan, K. M. and Gopalakrishna Rao, N. and Bhatia, D. S. (1958) Chemical composition of roasted Indian chicory. Food Science, 7. pp. 1-4.

Natarajan, C. P. and Bhatia, D. S. and Gopalakrishna Rao, N. and Viraktamath, C. S. and Balakrishnan Nair, R. and Narayanan, K. M. (1958) Composition of coffee brews. Food Science, 7. pp. 53-55.

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