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Supplementary values of the proteins of Bengal gram (Cier arietinum) and sesame to groundnut proteins.

Kantha, Joseph and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1958) Supplementary values of the proteins of Bengal gram (Cier arietinum) and sesame to groundnut proteins. Food Science, 7 (7). pp. 186-187.

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Item Type: Article
Uncontrolled Keywords: supplementary relations, proteins, sesame Bengal gram, groundnut
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Nov 2012 08:30
Last Modified: 05 Nov 2012 08:30
URI: http://ir.cftri.com/id/eprint/2925

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