Vegetable milks : Their prepartion, properties and nurtritive value

dc.contributor.advisor	Subrahmanya, V
dc.contributor.author	Desikachar, H S R
dc.date.accessioned	2025-12-30T07:23:28Z
dc.date.available	2025-12-30T07:23:28Z
dc.date.submitted	1946
dc.identifier.uri	https://etd.iisc.ac.in/handle/2005/7937
dc.description.abstract	No Abstract
dc.language.iso	en_US
dc.relation.ispartofseries	T00050
dc.rights	I grant Indian Institute of Science the right to archive and to make available my thesis or dissertation in whole or in part in all forms of media, now hereafter known. I retain all proprietary rights, such as patent rights. I also retain the right to use in future works (such as articles or books) all or part of this thesis or dissertation
dc.subject	Digestibility coefficient
dc.subject	Sodium bicarbonate treatment
dc.subject	Biological value
dc.title	Vegetable milks : Their prepartion, properties and nurtritive value
dc.degree.grantor	Indian Institute of Science
dc.degree.discipline	Science