Supplementary Relations Between the Proteins of Bengal Gram, Rice and Ragi (Eleusine coracana)

Jump To References Section

Authors

  • Central Food Technological Research Institute, Mysore ,IN
  • Central Food Technological Research Institute, Mysore ,IN
  • Central Food Technological Research Institute, Mysore ,IN
  • Central Food Technological Research Institute, Mysore ,IN
  • Central Food Technological Research Institute, Mysore ,IN

Abstract

Rice and ragi are the most important sources of proteins in the dietaries of the low income groups in some parts of India and other developing countries. These provide more than 70 per cent of the proteins in such diets.

Downloads

Download data is not yet available.

Published

1974-05-01

How to Cite

Daniel, V. A., Kurien, S., Narayanaswamy, D., Swaminathan, M., & Dhanaraj, S. (1974). Supplementary Relations Between the Proteins of Bengal Gram, Rice and Ragi <i>(Eleusine coracana)</i>. The Indian Journal of Nutrition and Dietetics, 11(3), 137–143. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/10489

Issue

Section

Original Articles

 

Most read articles by the same author(s)

1 2 3 4 5 6 7 8 9 10 > >>