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Evaluation of the Properties of High Quality Cassava Flour produced by Static Pressing Method

Aswathy G

Evaluation of the Properties of High Quality Cassava Flour produced by Static Pressing Method - Panangad Kerala Univrsity of Fisheries and Ocean Studies 2019 - 86p - MSc. Food Science and Technology .

Dewey Class. No.: 664 / ASW/EV

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