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Effect of cooking, frying, baking and canning on the nutritive value of potato.

Roy Choudhuri, R. N. and Joseph, A. A. and Daniel, V. A. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Effect of cooking, frying, baking and canning on the nutritive value of potato. Food Science, 12. pp. 253-255.

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Item Type: Article
Uncontrolled Keywords: potato, processing, nutritive value
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2016 10:56
Last Modified: 08 Jun 2016 10:56
URI: http://ir.cftri.com/id/eprint/3867

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