Murthy, H. B. N. and Swaminathan, M. and Subrahmanyan, V. (1950) Supplementary value of groundnut cake to tapioca and sweet potato. Journal of Scientific and Industrial Research, 9B. pp. 173-176.
![[thumbnail of Journal of Scienlift &- I nduslrial Reseanh, 1950, V; 9B, No.7, pp. 173-176.pdf]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png "Journal of Scienlift &- I nduslrial Reseanh, 1950, V; 9B, No.7, pp. 173-176.pdf")
PDF
Journal of Scienlift &- I nduslrial Reseanh, 1950, V; 9B, No.7, pp. 173-176.pdf - Published Version
Restricted to Registered users only
Download (114kB)
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | groundnut cake flour, tapioca, sweet potato |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 09 Mar 2015 12:10 |
| Last Modified: | 09 Mar 2015 12:10 |
| URI: | http://ir.cftri.res.in/id/eprint/5924 |
Actions (login required)
- View Item