S. R. Shurpalekar

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Machinery for cereal and pulse milling industry.

B. L. Amla, S. R. Shurpalekar, 1975 .

Brabender Farinograph, Research extensometer, and Hilliff chapatti press as tools for standardization and objective assessment of chapatti dough.

S. R. Shurpalekar, C. Prabhavathi, 1976 .

Utilization of milo in bakery products.

S. R. Shurpalekar, P. Rao, 1976 .

Test baking of chapati - development of a method.

S. R. Shurpalekar, P. Rao, K. Leelavathi, 1986 .

Physico-chemical, rheological and milling characteristics of Indian durum wheats.

S. R. Shurpalekar, P. Rao, A. Rahim, 1976 .

Supplementary value of precooked roller‐dried protein foods based on full‐fat soya flour and low‐fat groundnut flour to a poor Indian rice diet

S. R. Shurpalekar, A. Sreenivasan, V. Subrahmanyan, 1964 .

Preparation, chemical composition and shelf‐life of precooked roller‐dried protein foods based on full‐fat soya flour and low‐fat groundnut flour

S. R. Shurpalekar, A. Sreenivasan, V. Subrahmanyan, 1964 .

Studies on a spray-dried infant food based on peanut protein isolate and full-fat soy flour and fortified with DL-methionine and certain vitamins and minerals. 2. Protein efficiency ratio and over-all nutritive value.

S. R. Shurpalekar, A. Sreenivasan, M. Chandrashekhara, 1964 .

Relative value of a protein food containing fish flour, groundnut flour and Bengal gram flour as compared with skim milk powder in meeting the protein requirements of protein depleted rats.

N. L. Lahiry, S. R. Shurpalekar, A. Sreenivasan, 1962 .

Supplementary value of fish flour and a protein food containing low-fat groundnut flour, Bengalgram flour and fish flour to a maize-tapioca diet.

N. L. Lahiry, S. R. Shurpalekar, A. Sreenivasan, 1962 .

Chemical composition and shelf-life of a protein food based on low fat groundnut flour, Bengalgram flour and fish flour.

N. L. Lahiry, S. R. Shurpalekar, V. Subrahmanyan, 1962 .

Studies on the amino acid composition and nutritive value of the proteins of goat's milk.

S. R. Shurpalekar, A. Sreenivasan, M. Chandrashekhara, 1964 .

On the quality of bread containing differently processed potato

S. R. Shurpalekar, S. Chandrashekara, 1984 .

On improving the quality of soya-fortified bread.

S. R. Shurpalekar, A. Selvaraj, 1982 .

Effect of milling methods and extraction rates on the chemical, rheological and bread making characteristics of wheat flours

S. R. Shurpalekar, D. Indrani, G. V. Rao, 1985 .

Physico-chemical characteristics of papad (sajji) khar.

S. R. Shurpalekar, J. V. Prabhakar, K. Venkatesh, 1970 .

Effect of damaged starch on the chapati-making quality of whole wheat flour.

S. R. Shurpalekar, P. Rao, K. Leelavathi, 1989 .

Physico-chemical characteristics and quality assessment of commercial papads.

S. R. Shurpalekar, J. V. Prabhakar, K. Venkatesh, 1970 .

Some factors affecting the quality of blackgram (Phaseolus mungo) papads

S. R. Shurpalekar, K. Venkatesh, B. Amla, 1972 .

S. R. Shurpalekar, P. Rao, 1977, Advances in food research.

OBJECTIVE MEASUREMENTS OF THE CONSISTENCY OF CHAPATI DOUGH USING A RESEARCH WATER ABSORPTION METER

S. R. Shurpalekar, P. Rao, K. Leelavathi, 1986 .

The effect of a supplementary protein food containing fish flour, groundnut flour and bengal gram flour and fortified with vitamins on the growth and nutritional status of children

N. L. Lahiry, S. R. Shurpalekar, A. Sreenivasan, 1963, Indian journal of pediatrics.

Nutritive value of dried infant milk foods based on buffalo milk

S. R. Shurpalekar, B. Subbaraya, A. Sreenivasan, 1963 .