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.
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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 |
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