A Study on Availability of Iron in Mushrooms

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Authors

  • Dharampetli College ,IN
  • Department of Biochemistry, Nagpur University, Mahatma Gandhi Marg.Nagpur-440 010 ,IN

Abstract

Mushrooms are assuming increasing importance as a source of food in view of their pleasing flavour, adequate protein with' a high digestibility co-efficient of about 87 per cent.

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Published

1982-07-01

How to Cite

Haque, M., & Chakrabarti, C. H. (1982). A Study on Availability of Iron in Mushrooms. The Indian Journal of Nutrition and Dietetics, 19(7), 203–211. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/12903

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Original Articles

 

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