![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Variations in the chemical compositon of sago prepared commercially out of tapioca starch and proposed specifications for the product.
Subrahmanyan, V. and Rama Rao, G. and Narayana Rao, M. and Swaminathan, M. (1956) Variations in the chemical compositon of sago prepared commercially out of tapioca starch and proposed specifications for the product. Bulletin of Central Food Technological Research Institute, 4. pp. 77-81.
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
The Bull. C.F.T.R.I., 1956, Vol. No.4, Pp. 77-81.pdf - Published Version Restricted to Registered users only Download (147kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Sago, edible starch, tapioca, chemical composition |
| Subjects: | 600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 12 Mar 2015 07:05 |
| Last Modified: | 12 Mar 2015 07:05 |
| URI: | http://ir.cftri.res.in/id/eprint/6220 |
Actions (login required)
 |
View Item |