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Investigations on grain substitutes. 4. The biological value of the proteins 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. 4. The biological value of the proteins of round grains from blends of tapioca and groundnut flours. Bulletin of Central Food Technological Research Institute, 3. pp. 190-193.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | groundnut, tapioca flour, biological value, proteins |
| 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 09:10 |
| Last Modified: | 24 Aug 2012 09:10 |
| URI: | http://ir.cftri.res.in/id/eprint/4505 |
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