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http://hdl.handle.net/123456789/10131Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Chellammal, S | - |
| dc.contributor.author | Sathyalakshmi, C | - |
| dc.date.accessioned | 2021-03-02T08:46:14Z | - |
| dc.date.available | 2021-03-02T08:46:14Z | - |
| dc.date.issued | 1989 | - |
| dc.identifier.citation | THa | en_US |
| dc.identifier.sici | THa | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/10131 | - |
| dc.description | M.Sc. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Department of Home Science, College of Agriculture, Vellayani | en_US |
| dc.subject | cassava food | en_US |
| dc.subject | Cassava | - |
| dc.title | Formulating fermented cassava food products | en_US |
| dc.title.alternative | Subtitle: standardisation of garl | en_US |
| dc.type | Thesis | en_US |
| Appears in Collections: | PG Thesis | |
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