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Effect of storage on the chemical composition and nutritive value of groundnut flour, tapioca flour and their blends.

Subrahmanyan, V. and Rama Rao, G. and Murthy, H. B. N. and Swaminathan, M. (1955) Effect of storage on the chemical composition and nutritive value of groundnut flour, tapioca flour and their blends. Bulletin of Central Food Technological Research Institute, 4 (2). pp. 31-33.

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Item Type: Article
Uncontrolled Keywords: tapioca flour, groundnut flour, substitute, storage, chemical composition, nutritive value
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Feb 2013 06:34
Last Modified: 11 Feb 2013 06:34
URI: http://ir.cftri.com/id/eprint/4016

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