154 results on '"REDDY, N. R."'
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2. Future Of Legume-Based Fermented Foods
3. The Two-Body Problem
4. Dawadawa
5. Legume-Based Fermented Foods
6. Dhokla And Khaman
7. Sufu
8. Other Legume-Based Fermented Foods
9. Introduction
10. Oncom (Fermented Peanut Press Cake.)
11. NATTO
12. Tempe
13. Soy Sauce
14. Miso
15. Working capital investment and financing policies
16. Eva and traditional conventional measures - an empirical study
17. Pressure Dependence of Energy and Electron transfer in Photosynthetic Complexes
18. High pressure studies of energy transfer and strongly coupled bacteriochlorophyll dimers in photosynthetic protein complexes
19. Dissipation Studies of Thiamethoxam on Capsicum under Field and Poly House Conditions
20. Quasi Switched Capacitor based integrated Boost Series Parallel Fly-back Converter for energy Storage Applications.
21. Dry bean tannins: A review of nutritional implications
22. Cytokines in pigs bred selectively for high and low immune response
23. Influence of Store Satisfaction, Merchandise Quality, andService Quality on Store Loyalty
24. Valuation through EVA and Traditional Measures an Empirical Study
25. Food phytates
26. Cytokines inMycoplasma hyorhinis-Induced Arthritis in Pigs Bred Selectively for High and Low Immune Responses
27. Hole Burning of the Exciton Coupled Antenna Complex of Rhodobacter Sphaeroides
28. B896 and B870 components of the Rhodobacter sphaeroides antenna: a hole burning study
29. Energy transfer dynamics of the B800—B850 antenna complex of Rhodobacter sphaeroides: a hole burning study
30. A Comparison of the LH2 Antenna Complex of Three Purple Bacteria by Hole Burning and Absorption Spectroscopes
31. Femtosecond and Hole-Burning Studies of B800's Excitation Energy Relaxation Dynamics in the LH2 Antenna Complex of Rhodopseudomonas acidophila (Strain 10050)
32. High-Pressure Hole-Burning Studies of the Bacterio[chloro]phyll a Antenna Complex from Chlorobium tepidum
33. On the Question of the Chlorophyll a Content of the Photosystem II Reaction Center
34. Low-Energy Exciton Level Structure and Dynamics in LightHarvesting Complex II Trimers from the Chl a/b Antenna Complex of Photosystem II
35. High Pressure Hole-Burning Studies of Transport Dynamics in Photosynthetic Protein Complex
36. A Photoinduced Persistent Structural Transformation of the Special Pair of a Bacterial Reaction Center
37. NONPHOTOCHEMICAL HOLE BURNING OF THE B800-B850 ANTENNA COMPLEX OF Rhodopseudomonas acidophila
38. B896 and B870 components of the Rhodobacter sphaeroides antenna: a hole burning study
39. SHELF-LIFE EXTENSION AND SAFETY CONCERNS ABOUT FRESH FISHERY PRODUCTS PACKAGED UNDER MODIFIED ATMOSPHERES: A REVIEW
40. Hole burning as a probe of exciton bandwidths in amorphous solids
41. Hole Burning of the Exciton Coupled Antenna Complex of Rhodobacter Sphaeroides
42. Model of the Inactivation of Bacterial Spores by Moist Heat and High Pressure.
43. SENSORY EVALUATION OF CANNED MEAT-BASED FOODS SUPPLEMENTED WITH DRIED DISTILLERS GRAIN FLOUR.
44. SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR.
45. IDLI, AN INDIAN FERMENTED FOOD: A REVIEW.
46. QUALITY OF CABBAGE PART III: EFFECTS OF BLANCHING ON THE NUTRITIONAL QUALITY OF CABBAGE ( BRASSICA OLERACEA L.) PROTEINS1.
47. QUALITY OF CABBAGE PART II: PHYSICAL, CHEMICAL, AND BIOCHEMICAL MODIFICATION IN PROCESSING TREATMENTS TO IMPROVE FLAVOR OF BLANCHED CABBAGE ( BRASSICA OLERACEA L.)1.
48. ALPHA-AMYLASE INHIBITOR AND PHYTOHEMAGGLUTININS OF BLACK GRAM (Phaseolus mungo L.)1.
49. Pigeonpea as an important food source.
50. Legume‐based fermented foods: Their preparation and nutritional quality.
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