The amylose and the amylopectin contents of rice and their influence on the cooking quality of the cereal B. Sanjiva RaoA. R. Vasudeva MurthyR. S. Subrahmanya OriginalPaper Pages: 70 - 80
Additions to the fungi of Madras—XIII T. S. RamakrishnanK. V. SrinivasanN. V. Sundaram OriginalPaper Pages: 85 - 95