A. Ramaswamy

Effect on Crystallinity of Rice After Iron Fortification

S. Pandey, A. Ramaswamy, 2020 .

In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd

A. Ramaswamy, P. Halami, S. M. Devi, 2014, Journal of Food Science and Technology.

Biophysical Methods in Food Research, H.W.-S. Chan. Blackwell Scientific Publications, Inc., The Downing House, 706 Cowper St., Palo Alto, CA, 94301 (1984), $39.00 U.S.

S. Nakai, A. Ramaswamy, A. Speers, 1985 .