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Studies on fruit toffees -VI. Effect of substitution of skim milk powder with Bengal gram or groundnut flour.

Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees -VI. Effect of substitution of skim milk powder with Bengal gram or groundnut flour. Food Science, 12. pp. 238-239.

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Item Type: Article
Uncontrolled Keywords: fruit toffee, mango, skim milk powder, protein rich material
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2016 09:58
Last Modified: 08 Jun 2016 09:58
URI: http://ir.cftri.com/id/eprint/5618

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