Devadas, Rajammal P., Sri Avinashilingam Home Science college, Coimbatore, India

• The Indian Journal of Nutrition and Dietetics Volume 1, Issue 3, July 1964 - Original Articles
  The Nutritive Value of the Proteins of Blends of Red Gram Dhal, Milk, Rice and Peas
  Abstract
• The Indian Journal of Nutrition and Dietetics Volume 1, Issue 3, July 1964 - Original Articles
  Acceptability of Recipes Based on New Strains of Hybrid Cholam (Sorghum Vulgare)
  Abstract
• The Indian Journal of Nutrition and Dietetics Volume 1, Issue 2, April 1964 - Original Articles
  Effect of Cooking on the Digestibility and Nutritive Value of the Proteins of Black Gram (Phaseolus mungo) and Green Gram (Phaseolus radiatus)
  Abstract
• The Indian Journal of Nutrition and Dietetics Volume 23, Issue 1, January 1986 - Original Articles
  Monitoring Growth of Children
  Abstract
• The Indian Journal of Nutrition and Dietetics Volume 2, Issue 2, April 1965 - Original Articles
  Diet and Nutrition Survey of a Village Community in South India
  Abstract
• The Indian Journal of Nutrition and Dietetics Volume 2, Issue 2, April 1965 - Original Articles
  Iron Content and Organoleptic Acceptability Of Amaranth Leaves Cooked in Iron, Aluminium and Brass Vessels
  Abstract
• The Indian Journal of Nutrition and Dietetics Volume 3, Issue 1, January 1966 - Original Articles
  Effect of Different Methods of Cooking on the Ascorbic Acid and Palatability of Fenugreek Leaves (Trigonella Foenum Graecum)
  Abstract
• The Indian Journal of Nutrition and Dietetics Volume 2, Issue 1, January 1965 - Original Articles
  The Effect of Supplementing a Basal Rice Diet With Wild Green Leafy Vegetables on the Retention of Nitrogen, Calcium and Phosphorus in Adolescent Girls
  Abstract  PDF