| Type of Material: | Thesis |
| Title: | Studies on physico-chemical and textural qualities of cassava, Manihot esculenta Crantz |
| Researcher: | Manavedan Raja, K C |
| Guide: | Mathew, A G |
| Department: | Department of Food Technology |
| Publisher: | University of Mysore |
| Place: | Mysore |
| Year: | 1991 |
| Language: | English |
| Subject: | Technology | Food Technology | Phase Equillibria | Activity Coefficient | Food Technology |
| Dissertation/Thesis Note: | PhD |
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| 001 | 6473 | |
| 003 | IN-AhILN | |
| 005 | 2011-01-13 00:00:00 | |
| 008 | __ | 911231t1991||||ii#||||g|m||||||||||eng|| |
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| 040 | __ | |aMYSR_570005|dIN-AhILN |
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| 100 | __ | |aManavedan Raja, K C|eResearcher |
| 110 | __ | |aDepartment of Food Technology|bUniversity of Mysore|dMysore|eIn |
| 245 | __ | |aStudies on physico-chemical and textural qualities of cassava, Manihot esculenta Crantz |
| 260 | __ | |aMysore|bUniversity of Mysore|c1991 |
| 502 | __ | |bPhD |
| 650 | __ | |aFood Technology|2UGC |
| 653 | __ | |aTechnology |
| 653 | __ | |aFood Technology |
| 653 | __ | |aPhase Equillibria |
| 653 | __ | |aActivity Coefficient |
| 700 | __ | |aMathew, A G|eGuide |
| 905 | __ | |anotification |
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