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Rama Rao, P. B.
- Who Food Additives Series
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The Indian Journal of Nutrition and Dietetics, Vol 10, No 4 (1973), Pagination: 208-209Abstract
This report on food additives is the fifteenth in the series prepared by the Joint FAO/WHO Expert Committee. The additives listed include modified starches (oxidised, acetylated) microbial enzymes (such as rennet, protease etc) and other miscellaneous items such as tin and thermally oxidised soyabean fatty acids.
- Principles of Enzymology for the Food Sciences
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The Indian Journal of Nutrition and Dietetics, Vol 12, No 2 (1975), Pagination: 61-62Abstract
This book is the second in a series of monographs to be published on food science. The need for students and research workers in food science and technology to be well acquainted with the fundamental principles of enzymology cannot be over emphasised.- Lysosomes:A Laboratory Handbook
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The Indian Journal of Nutrition and Dietetics, Vol 10, No 3 (1973), Pagination: 159-160Abstract
This laboratory hand book on methodological aspects for research groups working in the lysosomes is a most useful compilation.- The Carbohydrates: Chemistry and Biochemistry
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