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1	Food problem, food grain economy and food grain imports of India
2	Development and evaluation of fortified mango bars
Language:	English
3	Fluidized bed heating of soyabeans and its effect on quality characterstics of full-fat flour
4	Textural characterisrtics of soy protein gels
Language:	English
5	Effect of antioxidants on physiochemical characteristics of soyabean oil during storage
6	Socio-economic and cultural determinants of nutritional status of women^bK Satyavani
Language:	English
7	Characterisation of cereal starches in relation to breadmaking properties
8	Studies on the flexible processing of mango and Kinnow based beverages
Language:	English
9	Isolation and utilization of soy proteins for the development of high protein beverge
10	Studies on influence of components of food on autoxidation of lipids
Language:	English
11	Some aspects of biochemical changes induced by D1-(2-ethyl hexyl)phthalate
12	Role of dietary and vitamin A in the toxicity of hexachlorocyclohexane (HCH)to the rat
Language:	English
13	Studies on preparation of fruit juice concentrates based on Bangalore blue grapes and banana
14	Investigation into the effects of metal contaminants in vegetable oils on flavour under frying Conditions
Language:	English
15	Synthetic studies on some organosulphur compounds
16	Studies on some properties of peroxidase in vegetables
Language:	English
17	Studies on production of microbial lipids
18	Studies on the mechanism of the biosynthesis in yeast
Language:	English
19	Studies on oil palm, Elaeis quinensis kernel proteins as aggected by processing conditions
20	Studies on the quality of rabbit meat
Language:	English