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 |