ICAR Research Data Repository for Knowledge Management
Effect of cooking, frying, baking and canning on the nutritive value of potato.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3867/
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| Title |
Effect of cooking, frying, baking and canning on the nutritive value of potato.
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| Creator |
Roy Choudhuri, R. N.
Joseph, A. A. Daniel, V. A. Narayana Rao, M. Swaminathan, M. Sreenivasan, A. Subrahmanyan, V. |
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| Subject |
16 Nutritive value
02 Potato 03 Cooking-Recipes |
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| Date |
1963
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3867/1/Food%20Science%201963_12_9_253.pdf
Roy Choudhuri, R. N. and Joseph, A. A. and Daniel, V. A. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Effect of cooking, frying, baking and canning on the nutritive value of potato. Food Science, 12. pp. 253-255. |
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