Authors:
Prasad, NN
Siddalingaswamy, M
Parameswariah, PM
Radhakrishna, K
Rao, RV
Viswanathan, KR
Santhanam, K
Citation: Nn. Prasad et al., Proximate and mineral composition of some processed traditional and popular Indian dishes, FOOD CHEM, 68(1), 2000, pp. 87-94