Keeping quality of tapioca and nutro-macaroni.

Rajasekharan, N. and Gopalakrishna Rao, N. and Kapur, N. S. and Bhatia, D. S. and Subrahmanyan, V. (1960) Keeping quality of tapioca and nutro-macaroni. Food Science, 9. pp. 240-243.

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Item Type:	Article
Uncontrolled Keywords:	tapioca, nutro-macaroni, packing
Subjects:	600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Oct 2014 11:47
Last Modified:	29 Oct 2014 11:47
URI:	http://ir.cftri.res.in/id/eprint/4528

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