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1	Investigations into heterocyclic compounds formed in processed foods Defence Research Laboratory
2	Synthesis off used heterocyclics
Language:	English
3	Spectroscopic and structural studies on organic sulphur and selenium compounds and related systems
4	Synthetic chemicals from vegetable oils
Language:	English
5	Studies on the proteins of defatted Madhuca flour
6	Studies on the saponins of defatted madhuca, Madhuca butyracea Macb seed flour
Language:	English
7	Studies on lipid of marine catfish
8	Chemical and biochemical studies with secondary fats
Language:	English
9	Chemical and biochemical studies on functionally important polyasaccharides of black gram
10	Effect of denaturants on vegetable proteins
Language:	English
11	Studies on physicochemical, biochemical and rheological properties of native and modified guar gum from guar seeds, Cyamopsis tetragonolobus
12	Chemical and physico-chemical studies on soybean proteins
Language:	English
13	Chemical and physico-chemical studies on ground nut proteins
14	Identification and utilisation of carbohydrates in legumes commonly consumed in India
Language:	English
15	Effect of methods of polyphenol removal on the proteins of sunflower, Helianthus annus seed
16	Studies on the effect of processing conditions on the amino acid availability and functional properties of vegetable proteins
Language:	English
17	Studies on lipids of tree origin-mango kernel, Mangifera indica and mahua Bassia latifolia
18	Studies on carbohydrates and lipids of mass cultivated algae
Language:	English
19	Chemical and bio-chemical studies on lipids of certain plant foods
20	Studies on mucilaginous polysaccharides of cow pea, Vigna sinensis and linseed, Linum usitatissimum with particular reference to their structural and functional properties
Language:	English