Subrahmanyan, V. and Rama Rao, G. and Murthy, H. B. N. and Swaminathan, M. (1955) Effect of storage on the chemical composition and nutritive value of groundnut flour, tapioca flour and their blends. Bulletin of Central Food Technological Research Institute, 4 (2). pp. 31-33.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | tapioca flour, groundnut flour, substitute, storage, chemical composition, nutritive value |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Feb 2013 06:34 |
| Last Modified: | 11 Feb 2013 06:34 |
| URI: | http://ir.cftri.res.in/id/eprint/4016 |
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