Rye: Production, Chemistry and Technology

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Authors

  • G. Rangaswami

Abstract

The book covers most aspects of rye, as a crop and a cereal gram. There are six chapters devoted to History, World Distribution, Production and Marketing; Cytogenetics, Plant Breeding and Agronomy; Diseases, Pests and Physiology of Rye; Morphology and Chemistry of the Rye Grain; Rye Milling; Baking and Other uses of Rye. In India, rye is a minor crop, but considering its nutritional value it has rich potentials.

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Published

1978-04-01

How to Cite

Rangaswami, G. (1978). Rye: Production, Chemistry and Technology. The Indian Journal of Nutrition and Dietetics, 15(4), 131–131. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/12227

Issue

Volume 15, Issue 4, April 1978

Section

Book Review

License

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