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Effect of cooking, frying, baking and canning on the nutritive value of potato.
Roy Choudhuri, R. N. and Joseph, A. A. and Daniel, V. A. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Effect of cooking, frying, baking and canning on the nutritive value of potato. Food Science, 12. pp. 253-255.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | potato, processing, nutritive value |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 23 Vegetables > 02 Potato 600 Technology > 08 Food technology > 03 Cooking-Recipes |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 08 Jun 2016 10:56 |
| Last Modified: | 08 Jun 2016 10:56 |
| URI: | http://ir.cftri.res.in/id/eprint/3867 |
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