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The chemical composition and shelf life of a protein food based on a blend of soybean, groundnut and coconut flours.
Tasker, P. K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) The chemical composition and shelf life of a protein food based on a blend of soybean, groundnut and coconut flours. Food Science, 12. pp. 173-175.
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Food Science, Volume-12( (1963) 173-175.pdf - Published Version Restricted to Registered users only Download (91kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | protein food, soya bean, groundnut, coconut flour, fortification |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 18 Processed foods |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 12 Aug 2014 11:43 |
| Last Modified: | 12 Aug 2014 11:43 |
| URI: | http://ir.cftri.res.in/id/eprint/5954 |
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