A scientific approach to the food grain problem.

Subrahmanyan, V. (1957) A scientific approach to the food grain problem. Food Science, 6 (11). pp. 252-257.

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Item Type:	Article
Uncontrolled Keywords:	food grain
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Nov 2014 12:23
Last Modified:	24 Nov 2014 12:23
URI:	http://ir.cftri.res.in/id/eprint/2568

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