Nagin Chand

Saffron: Quality evaluation by sensory profile and gas chromatography.

D. Rajalakshmi, N. Chand, S. Narasimhan, 1992 .

Capsicum--production, technology, chemistry, and quality. Part IV. Evaluation of quality.

N. Chand, D. Rajalakshmi, V. Govindarajan, 1987, Critical reviews in food science and nutrition.

QUALITY OF POWDERED BLACK PEPPER (PIPER NIGRUM L.) DURING STORAGE. II. PRINCIPAL COMPONENTS ANALYSES OF GC AND SENSORY PROFILES

N. Chand, S. Narasimhan, D. Rajalakshmi, 1992 .

Relationship of Cob characters with Grain Morphology in Maize (Zea mays, Poaceae)

N. Chand, S. Bhattacharya, T. Srinivas, 1991, Economic Botany.

QUALITY OF POWDERED BLACK PEPPER (PIPER NIGRUM L.) DURING STORAGE. I. SENSORY AND PHYSICOCHEMICAL ANALYSES

N. Chand, S. Narasimhan, D. Rajalakshmi, 1990 .

Evolution of mechanical characteristics of tomatoes of two varieties during ripening

N. Chand, K. Ramana, R. Thiagu, 1993 .

Non-growth associated production of enzymes in solid state fermentation system: Its mathematical description for two enzymes produced by Bacillus licheniformis M27

B. K. Lonsane, N. Chand, M. V. Ramesh, 1996 .

Computerized study of interactions among factors and their optimization through response surface methodology for the production of tannin acyl hydrolase by Aspergillus niger PKL 104 under solid state fermentation

B. K. Lonsane, P. Lekha, Nagin Chand, 1994 .

TANDOORI CHICKEN: PROCESSING OPTIMIZED BY RESPONSE SURFACE METHODOLOGY

N. Chand, B. Amla, D. Rao, 1995 .