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Please use this identifier to cite or link to this item: https://idr.l4.nitk.ac.in/jspui/handle/123456789/18521
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dc.contributor.authorDevarabhatta, Prasanna Belur-
dc.contributor.authorJacob K, Moni Philip-
dc.contributor.authorNational Institute of Technology Karnataka, Surathkal-
dc.date.accessioned2024-12-27T04:51:12Z-
dc.date.available2024-12-27T04:51:12Z-
dc.date.issued2022-10-14-
dc.identifier.urihttp://idr.nitk.ac.in/jspui/handle/123456789/18521-
dc.descriptionPatent Filed Date:08.04.2021 Published Date:14.10.2022en_US
dc.language.isoen_USen_US
dc.publisherIndian Patent Office, Chennaien_US
dc.relation.ispartofseries202141016581;-
dc.subjectCOMPOSITIONen_US
dc.subjectREDUCING ACRIDITYen_US
dc.subjectEDIBLE AROID CORMSen_US
dc.titleA COMPOSITION FOR REDUCING ACRIDITY IN EDIBLE AROID CORMS AND A METHOD OF PREPARING EDIBLE AROID CORMS WITH REDUCED ACRIDITYen_US
dc.typeOtheren_US
Appears in Collections:7. Patents Published

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