Nutritional Quality Evaluation of Selected Improved Maize (Sea zays) Genotypes of Punjab


Affiliations

  • Punjab Agricultural University, Department of Plant Breeding, Ludhiana, 141 004, India

Abstract

In recent years, consumers have become more conscious about the nutritional quality of foods. High yielding varieties being developed in various crops have drawn the criticism from the consumers on their quality. Besides economic values, the stability and adoption of a food grain variety is determined by its physical, cooking, processing and organoleptic qualities.

Subject Discipline

Health Care and Hospital Management

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