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Changes in Cooking Qualities, Nutritional Composition and Shelf Life of Sweet Potato Stored Under Different Methods
The investigation on “changes in cooking qualities, nutritional composition and shelf life of sweet potato stored under different methods” was carried out to find out the keeping quality of sweet potato tuber with reference to extent of damage, changes in cooking organoloeptic and nutritional qualit...
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| Format: | Ph.D Thesis |
| Language: | English |
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Vellayani
Department of Home Science, College of Agriculture
1994
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