Malting Quality of Ragi Varieties - Nutrient and Mineral Composition of their Malts

Authors

  • Department of Food Science, College of Agriculture, Jawaharlal Nehru Vishwa Vidyalaym, Jabalpur
  • Department of Food Science, College of Agriculture, Jawaharlal Nehru Vishwa Vidyalaym, Jabalpur
  • Department of Food Science, College of Agriculture, Jawaharlal Nehru Vishwa Vidyalaym, Jabalpur
  • Department of Food Science, College of Agriculture, Jawaharlal Nehru Vishwa Vidyalaym, Jabalpur
  • Department of Food Science, College of Agriculture, Jawaharlal Nehru Vishwa Vidyalaym, Jabalpur

Abstract

Ragi forms an important component of diet of South Indian people and tribal people of Madhya Pradesh. Ragi malting is practiced in many parts of India and tropical Africa.

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Published

1986-08-01

How to Cite

Shukla, S. S., Gupta, O. P., Swarkar, N. J., Tomar, A. K., & Sharma, Y. K. (1986). Malting Quality of Ragi Varieties - Nutrient and Mineral Composition of their Malts. The Indian Journal of Nutrition and Dietetics, 23(8), 223–227. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/13244

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Original Articles

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