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Utilization of tapioca flour and low-fat groundnut flour in meeting the food shortage.

Subrahmanyan, V. and Swaminathan, M. (1958) Utilization of tapioca flour and low-fat groundnut flour in meeting the food shortage. Food Science, 7. pp. 287-292.

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Item Type: Article
Uncontrolled Keywords: tapioca flour, low-fat groundnut flour, food shortage, cereals replacement
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Nov 2012 11:49
Last Modified: 05 Nov 2012 11:49
URI: http://ir.cftri.com/id/eprint/6208

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