26 results on '"REDDY, N. R."'
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2. Model of the Inactivation of Bacterial Spores by Moist Heat and High Pressure.
3. SENSORY EVALUATION OF CANNED MEAT-BASED FOODS SUPPLEMENTED WITH DRIED DISTILLERS GRAIN FLOUR.
4. SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR.
5. IDLI, AN INDIAN FERMENTED FOOD: A REVIEW.
6. QUALITY OF CABBAGE PART III: EFFECTS OF BLANCHING ON THE NUTRITIONAL QUALITY OF CABBAGE ( BRASSICA OLERACEA L.) PROTEINS1.
7. QUALITY OF CABBAGE PART II: PHYSICAL, CHEMICAL, AND BIOCHEMICAL MODIFICATION IN PROCESSING TREATMENTS TO IMPROVE FLAVOR OF BLANCHED CABBAGE ( BRASSICA OLERACEA L.)1.
8. NONPHOTOCHEMICAL HOLE BURNING OF THE B800-B850 ANTENNA COMPLEX OF Rhodopseudomonas acidophila.
9. A Comparison of the LH2 Antenna Complex of Three Purple Bacteria by Hole Burning and Absorption Spectroscopes.
10. SHELF-LIFE EXTENSION AND SAFETY CONCERNS ABOUT FRESH FISHERY PRODUCTS PACKAGED UNDER MODIFIED ATMOSPHERES: A REVIEW.
11. ALPHA-AMYLASE INHIBITOR AND PHYTOHEMAGGLUTININS OF BLACK GRAM (Phaseolus mungo L.)1.
12. Pigeonpea as an important food source.
13. Legume‐based fermented foods: Their preparation and nutritional quality.
14. Legume lipids.
15. Biochemistry of black gram (phaseolus mungo L.): A review.
16. Hole burning as a probe of exciton bandwidths in amorphous solids.
17. Removal of phytate from great northern beans (Phaseolus vulgaris L.)and its combined density fraction
18. Isolation and partial characterization of phytic acid-rich particlesfrom great northern beans (Phaseolus vulgaris L.)
19. Effects of germination on proteins, raffinose oligosaccharides, and antinutritional factors in the Great Northern Beans (Phaseolus vulgaris L.)
20. Inhibition of Clostridium botulinum by antioxidants and related phenolic compounds in comminuted pork
21. Interactions between phytate, protein, and minerals in whey fractions of black gram
22. Effects of fermentation on phytate phosphorus and mineral content inblack gram, rice, and black gram and rice blends
23. Flatulence in rats following ingestion of cooked and germinated black gram and a fermented product of black gram and rice blend
24. Phytate phosphorus and mineral changes during germination and cooking of black gram (Phaseolus mungo) seeds
25. Phytic acid and mineral compositions of tritcales
26. REPORT OF THE DISEASE/MORTALITY (WILD) WORKING GROUP.
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