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Investigations on grain substitutes. 4. The biological value of the proteins of round grains from blends of tapioca and groundnut flours.

Subrahmanyan, V. and Kuppuswamy, S. and Rama Rao, G. and Swaminathan, M. and Bhatia, D. S. (1954) Investigations on grain substitutes. 4. The biological value of the proteins of round grains from blends of tapioca and groundnut flours. Bulletin of Central Food Technological Research Institute, 3. pp. 190-193.

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Item Type: Article
Uncontrolled Keywords: groundnut, tapioca flour, biological value, proteins
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Aug 2012 09:10
Last Modified: 24 Aug 2012 09:10
URI: http://ir.cftri.com/id/eprint/4505

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