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Vegetable milk curd from groundnuts.

Subrahmanyan, V. and Bhatia, D. S. and Subramanian, N. (1958) Vegetable milk curd from groundnuts. Research and Industry, 3. pp. 121-122.

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Abstract

The articl.e describes a method for processing of groundnut for preparing vegetable milk curds. The product offers a practical possibility of supplementing the inadequate supply of animal milk in certain regions in the country and of fortifying diets with calcium, vitamins and other nutrients. The cost of production of v'egetable milk curd works out to about 13 liP. per pound.

Item Type: Article
Uncontrolled Keywords: groundnut, vegetable milk curds
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut
600 Technology > 08 Food technology > 27 Dairy products
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 May 2013 06:16
Last Modified: 13 May 2013 06:16
URI: http://ir.cftri.com/id/eprint/6232

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