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R. Rajagopalan

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Publication

Featured researches published by R. Rajagopalan.

Food Science | 1962

Effect of supplementary high protein food on the retention of nitrogen, calcium, and phosphorus in children subsisting on a poor wheat diet.

M. Panemangalore; H. N. Parthasarathi; K. Joseph; M. N. Rao; K. Indiramma; R. Rajagopalan; M. Swaminathan; A. Sreenivasan; V. Subrahmanyan

Food Science | 1962

Effect of supplementary high protein food on the growth and nutritional status of school children, subsisting on a poor Indian diet based on wheat.

T. R. Doraiswamy; K. Joseph; M. Panemangalore; A. N. Sankaran; R. Rajagopalan; M. Swaminathan; A. Sreenivasan; V. Subrahmanyan

Food Science | 1962

Effect of supplementary groundnut flour fortified with vitamins and minerals on the growth and nutritional status of children subsisting on a poor Indian diet based on rice.

T. R. Doraiswamy; H. N. Parthasarathy; P. K. Tasker; A. N. Sankaran; R. Rajagopalan; M. Swaminathan; A. Sreenivasan; V. Subrahmanyan

Food Science | 1959

The chemical composition and nutritive value of Bengal gram (Cicer arietinum).

M. N. Rao; R. Rajagopalan; M. Swaminathan; V. Subrahmanyan

Food Science | 1962

Chemical composition and shelf life of fortified groundnut flour and blends of groundnut flour with skim milk powder.

K. Joseph; K. Indira; P. K. Tasker; M. N. Rao; M. Swaminathan; R. Rajagopalan; A. Sreenivasan; V. Subrahmanyan

Food Science | 1962

Effect of supplementary groundnut flour fortified with vitamins and minerals on the retention of nitrogen, calcium and phosphorus in children subsisting on a rice diet.

H. N. Parthasarathi; P. K. Tasker; T. R. Doraiswamy; N. Nataraja; R. Rajagopalan; M. Swaminathan; A. Sreenivasan; V. Subrahmanyan

Food Science | 1962

Preparation, chemical composition and shelf life of high protein food based on groundnut protein isolate.

V. Subrahmanyan; K. Joseph; M. Panemangalore; N. Subramanian; R. Rajagopalan; D. S. Bhatia; A. Sreenivasan; M. Swaminathan

Food Science | 1959

The chemical composition and nutritive value of sesame seed (Sesamum indicum) and its products.

K. Krishnamurthy; T. N. Ramakrishnan; R. Rajagopalan; M. Swaminathan; V. Subrahmanyan

Food Science | 1962

Effect of supplementary protein foods based on a blend of groundnut flour and skim milk powder fortified with vitamins and minerals on the growth and nutritional status of under-nourished weaned children.

T. R. Doraiswamy; P. K. Tasker; R. Rajagopalan; A. N. Sankaran; M. Swaminathan; A. Sreenivasan; V. Subrahmanyan

Food Science | 1960

Studies on the nutritive value of a blend of whole wheat flour, tapioca flour and low-fat groundnut flour (paushtik atta).

V. Subrahmanyan; K. Joseph; M. N. Rao; R. Rajagopalan; D. S. Bhatia; A. N. Sankaran; M. Swaminathan

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