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Variations in the chemical compositon of sago prepared commercially out of tapioca starch and proposed specifications for the product.

Subrahmanyan, V. and Rama Rao, G. and Narayana Rao, M. and Swaminathan, M. (1956) Variations in the chemical compositon of sago prepared commercially out of tapioca starch and proposed specifications for the product. Bulletin of Central Food Technological Research Institute, 4. pp. 77-81.

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Item Type: Article
Uncontrolled Keywords: Sago, edible starch, tapioca, chemical composition
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca
600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Mar 2015 07:05
Last Modified: 12 Mar 2015 07:05
URI: http://ir.cftri.com/id/eprint/6220

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