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Items where Subject is "600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca"

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B

Benazir, I. (2011) Influence of Tapioca Starch on Pasta Processing. [Student Project Report]

D

Desikachar, H. S. R. and Bhatia, D. S. and Raghunatha Rao, Y. K. (1953) Preparation of glucose and sweet syrups from tapioca starch. Bulletin of Central Food Technological Research Institute, 2. pp. 180-181.

Doraiswamy, T. R. and Bains, G. S. and Sankaran, A. N. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part VI. Supplementary value to the diet of school children. Food Science, 10. pp. 393-397.

Doraiswamy, T. R. and Bhagavan, R. K. and Bains, G. S. and Sankaran, A. N. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part V. Supplementary value to the diet of weaned infants and young children. Food Science, 10. pp. 389-393.

G

Ghildyal, N. P. and Ramakrishna, M. and Lonsane, B. K. (1989) Comparative economics of the production of high fructose syrup from cassava chips and cassava starch. Starch/Staerke, 41 (2). pp. 64-68. ISSN 0038-9056

Gopalakrishna Rao, N. (1963) Studies on the shelf-life of enriched tapioca macaroni products. Food Science, 12. pp. 40-42.

Gopalakrishna Rao, N. and Venkat Rao, S. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part III. Over-all growth promoting value. Food Science, 10. pp. 383-385.

J

Jaleel, S. A. and Srikanta, S. and Ghildyal, N. P. and Lonsane, B. K. (1991) Comparative efficiency of techniques for recovery of ethanol from pulpy substrate fermented in solid phase. Starch/Staerke, 43 (5). pp. 183-186.

Joseph, R. and Rao, T. N. R. (1973) Glutamic acid fermentation employing starchy tubers as raw material. Journal of Food Science and Technology, 10 (4). 160-164, 15 ref.. ISSN 0022-1155

K

Kantha, Joseph and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1958) The effect of replacing rice in the diet by tapioca-macaroni on the metabolism of nitrogen calcium and phosphorus in children. Food Science, 7. pp. 253-254.

Kantha, Joseph and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1958) The metabolism of nitrogen, calcium and phosphorus in undernourished children. 4. The effect of replacing rice in the diet by tapioca macaroni on the metabolism of nitrogen, calcium and phosphorus. British Journal of Nutrition, 12. pp. 429-432.

L

Lewis, Y. S. and Johar, D. S. (1958) Control of fermentation in settling tanks of sago factories. Food Science, 7 (10). p. 285.

M

Majumder, S. K. and Pingale, S. V. and Swaminathan, M. and Subrahmanyan, V. (1956) Control of spoilage in fresh tapioca tubers. Bulletin of Central Food Technological Research Institute, 5 (5). pp. 108-109.

Mohammad Kunhi, A. A. and Susheela, T. and Ghildyal, N. P. and Lonsane, B. K. and Ahmed, S. Y. (1982) Yeast biomass from saccharified tapioca processing waste. Indian Food Packer, 36 (4). pp. 79-85.

Moorjani, M. N. (1970) The fish protein concentrate story. XII. Processing of protein enriched wafers. Food Technology, 24 (12). 1378-81, 4 ref..

Murthy, H. B. N. and Swaminathan, M. and Subramanyan, V. (1954) Effects of partial replacement of rice in a rice diet by tapioca flour on the metabolism of nitrogen, calcium and phosphorus in adult human beings. British Journal of Nutrition, 8. pp. 11-16.

N

Narayana Rao, M. and Rama Rao, G. and Swaminathan, M. and Subrahmanyan, V. (1956) Quantitative determination of fibre present in tapioca starch and sago globules. Journal of Scientific and Industrial Research, 15B (4). pp. 202-204.

Nawaraj, Dahal. and Bhagya, Swamylingappa. (2006) Effect of blanching and EDTA treatment on the oxalate level in colocasia tuber. Journal of Food Science and Technology, 43 (2). pp. 194-195.

P

Padmanabhan, S. and Lonsane, B. K. (1992) Comparative physico-chemical and functional properties of cassava staches obtained by conventional and enzyme-integrated conventional techniques. Starch, 44 (9). pp. 328-331.

Paul Jayaraj, A. and Kantha, Joseph. and Narayana Rao, M. and Bhagavan, R. K. and Swaminathan, M. (1960) Effect of varying levels of protein and calcium in the diet on the struture and composition of liver of rats. Part. I. The effect of supplementation of diets based on rice and rice tapioca with a. Annals of Biochemistry and Experimental Biology, 20. pp. 341-348.

Pingale, S. V. and Muthu, M. and Sharangapani, M. V. (1956) Insect pests of stored tapioca chips and their control. Bulletin of Central Food Technological Research Institute, 5. pp. 134-136.

R

Raghunatha Rao, Y. K. (1952) Manufacture of glucose from tapioca starch. Food and Population and Development of Food Industries in India, CFTRI, Mysore. pp. 278-279.

Reddy, S. K. and Doraiswamy, T. R. and Sankaran, A. N. and Swaminathan, M. and Subramanyam, V. (1954) Effects on the general health and nutritional status of children of partial replacement of rice in a poor vegetarian diet by tapioca flour. British Journal of Nutrition, 8. pp. 17-21.

S

Shah Rajasvee, S. (2015) Preparation and Quality Assessment of Noodles from Tapioca Starch. [Student Project Report] (Submitted)

Shamala, T.R. and Sreekantiah, K.R. (1986) Saccharification of tapioca starch residue with a multienzyme preparation of Aspergillus ustus. Starch/Staerke, 38 (12). pp. 428-432.

Singh, K. K. and Mathur, P. B. (1953) Cold storage of tapioca roots. Bulletin of Central Food Technological Research Institute, 2. p. 181.

Singh, V. and Zakiuddin Ali, S. (1987) Estimation of phosphorus in native and modified starches. Improvement in the molybdovanadophosphoric acid method. Starch/Staerke, 39 (8). pp. 277-279.

Srikanta, S. and Jaleel, S. A. and Ghildyal, N. P. and Lonsane, B. K. and Karanth, N. G. (1987) Novel technique for saccharification of cassava fibrous waste for alcohol production. Starch, 39 (7). pp. 234-237.

Srikanta, S. and Jaleel, S. A. and Kunhi, A. A. M. and Rehana, F. and Ghildyal, N. P. and Lonsane, B. K. and Karanth, N. G. (1989) Downstream processing of the hydrolysate from cassava fibrous waste in the production of confectioner's syrup. Starch/Staerke, 41 (5). 196-200 ; 18 ref..

Srikanta, S. and Jaleel, S. A. and Sreekantiah, K. R. (1987) Production of Ethanol from Tapioca (Manihot esculenta Crantz). Starch/Stärke, 39 (4). pp. 132-135.

Subrahmanyan, V. (1957) Food grains from tapioca. Food Science, 6. pp. 183-185.

Subrahmanyan, V. (1952) Industrial crops as food during times of emergency. Bulletin of Central Food Technological Research Institute, 2 (1). pp. 7-9.

Subrahmanyan, V. and Bhagavan, R. K. and Doraiswamy, T. R. and Kantha, Joseph and Bains, G. S. and Bhatia, D. S. and Sankaran, A. N. and Swaminathan, M. (1958) The effect of replacement of rice in a poor vegetarian diet by tapioca macaroni on the general health and nutritional status of children. British Journal of Nutrition, 12. pp. 353-358.

Subrahmanyan, V. and Bhagavan, R. K. and Kantha, Joseph. and Bains, G. S. and Bhatia, D. S. and Sankaran, A. N. and Swaminathan, M. (1958) Effect of replacement of rice in a poor vegetarian diet by tapioca macaroni on the general health and nutritional status of children. Food Science, 7. pp. 87-89.

Subrahmanyan, V. and Bhatia, D. S. and Bains, G. S. and Rajasekharan, N. (1958) Tapioca macaroni-pilot plant production. Research and Industry, 3. pp. 270-275.

Subrahmanyan, V. and Chandiramani, S. V. and Rajagopalan, R. and Bhatia, D. S. and Swaminathan, M. (1958) Utilization of tapioca flour and low fat groundnut flour admixed with wheat flour for the preparation of chapati and poori. Food Science, 7. pp. 4-6.

Subrahmanyan, V. and Doraiswamy, T. R. and Swaminathan, M. and Sankaran, A. N. (1954) Large-scale feeding experiments with Mysore flour in distress areas of Madras state. Bulletin of Central Food Technological Research Institute, 3 (11). pp. 267-269.

Subrahmanyan, V. and Murthy, H. B. N. and Bhagavan, R. K. and Swaminathan, M. and Sankaran, A. N. (1958) Effect of long-term feeding of albino rats on rice and on rice-tapioca diets on the blood and on the liver. British Journal of Nutrition, 12. pp. 292-296.

Subrahmanyan, V. and Narayana Rao, M. and Rama Rao, G. and Swaminathan, M. (1956) Recovery of starch from tapioca 'fibre'. Bulletin of Central Food Technological Research Institute, 4. pp. 80-81.

Subrahmanyan, V. and Rama Rao, G. and Narayana Rao, M. and Swaminathan, M. (1956) Variations in the chemical compositon of sago prepared commercially out of tapioca starch and proposed specifications for the product. Bulletin of Central Food Technological Research Institute, 4. pp. 77-81.

Subrahmanyan, V. and Rama Rao, G. and Swaminathan, M. (1950) Investigations on the preparation, properties and nutritive value of rice substitutes from tubers and millets. Journal of Scientific and Industrial Research, 9B. pp. 259-261.

Subrahmanyan, V. and Swaminathan, M. (1958) Utilization of tapioca flour and low-fat groundnut flour in meeting the food shortage. Food Science, 7. pp. 287-292.

Subramanyam, H. and Mathur, P. B. (1956) Effect of a fungicidal wax coating on the storage behaviour of tapioca roots. Bulletin of Central Food Technological Research Institute, 5. pp. 110-111.

Swaminathan, M. and Krishna, B. H. and Rama Rao, G. (1952) A plan for tapioca soji factory. Bulletin of Central Food Technological Research Institute, 2. pp. 79-81.

T

Tasker, P. K. and Indira, K. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Subrahmanyan, V. (1961) The supplementary value of coconut meal, groundnut meal, Bengal gram, low cost protein food and skim milk powder to tapioca-rice diet. Annals of Biochemistry and Experimental Medicine, 21. pp. 17-24.

Tasker, P. K. and Narayana Rao, M. and Paul Jayaraj, A. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Supplementary value of peanut flour, chick pea flour and skim milk powder and their blends to maize-tapioca diet. Indian Journal of Medical Research, 50. pp. 468-477.

Tasker, P. K. and Paul Jayaraj, A. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Supplementary value of a high protein food based on groundnut protein isolate to a maize-tapioca diet. Food Science, 11. pp. 205-210.

Tasker, P. K. and Paul Jayaraj, A. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Supplementary value of groundnut flour and blends of groundnut flour and skim milk powder to a maize tapioca diet. Food Science, 11. pp. 181-186.

V

Venkat Rao, S. and Gopalakrishna Rao, N. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part II. Effect of processing on the protein efficiency ratio. Food Science, 10. pp. 381-383.

Venkat Rao, S. and Gopalakrishna Rao, N. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part IV. Effect of partial replacement of rice on the value of poor rice diet. Food Science, 10. pp. 386-389.

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