![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Investigations on grain substitutes. 3. The nutritive value of round grains from blends of tapioca and groundnut flours.
Subrahmanyan, V. and Kuppuswamy, S. and Rama Rao, G. and Swaminathan, M. and Bhatia, D. S. (1954) Investigations on grain substitutes. 3. The nutritive value of round grains from blends of tapioca and groundnut flours. Bulletin of Central Food Technological Research Institute, 3. pp. 187-189.
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Bulletin_of_CFTRI_1954_3_7_187-189.pdf - Published Version Restricted to Registered users only Download (429kB) |
Abstract
The present paper relates to studies on the nutritive value of synthetic grains prepared from blends of tapioca flour and groundnut cake flour mixed in different proportions.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | tapioca, groundnut cake flours, grains, nutritive value |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 24 Aug 2012 09:15 |
| Last Modified: | 24 Aug 2012 09:15 |
| URI: | http://ir.cftri.res.in/id/eprint/4504 |
Actions (login required)
 |
View Item |