dc.contributor.author |
Manavedan Raja, K C |
|
dc.date.accessioned |
2011-12-02T08:29:57Z |
|
dc.date.available |
2011-12-02T08:29:57Z |
|
dc.date.issued |
1990 |
|
dc.identifier.citation |
Ph.d Thesis, The University of Mysore, Regional Research Laboratory(CSIR), Thiruvananthapuram, India; xxx + 250 pp. |
en_US |
dc.identifier.other |
G/2015 |
|
dc.identifier.uri |
http://hdl.handle.net/123456789/201 |
|
dc.language.iso |
en |
en_US |
dc.publisher |
Regional Research Laboratory(CSIR), Thiruvananthapuram. |
en_US |
dc.subject |
Cassava |
en_US |
dc.subject |
Cyanoglucodsides |
en_US |
dc.subject |
Starch |
en_US |
dc.subject |
Hydrothermal Treatment |
en_US |
dc.subject |
Starchy crops |
en_US |
dc.subject |
Amylose content |
en_US |
dc.subject |
Methyl Esters |
en_US |
dc.subject |
Plain-Dried Chips |
en_US |
dc.subject |
Hydrogen Cyanide Content |
en_US |
dc.subject |
Crude Fibre Content |
en_US |
dc.subject |
Free Fat |
en_US |
dc.subject |
Bound Fat |
en_US |
dc.subject |
Paste Rheology |
en_US |
dc.subject |
Sedimentation |
en_US |
dc.subject |
Infra Red Absorption |
en_US |
dc.subject |
Photomicrographs |
en_US |
dc.subject |
Organoleptic evaluation |
en_US |
dc.subject |
Hydration |
en_US |
dc.subject |
Tuber |
en_US |
dc.subject |
Starch |
en_US |
dc.subject |
Crude lipid |
en_US |
dc.subject |
Saponification |
en_US |
dc.subject |
Parboiled cassava |
en_US |
dc.title |
Studies on physico-chemical and textural qualities of cassava (Manihot esculenta crantz) |
en_US |
dc.type |
Thesis |
en_US |
dc.contributor.guide |
Mathew, A G |
en_US |