Chemical Constituents of Broad Bean (Vicia Faba (L) ) as Compared to Soybean (Glycine Max. L. Merrill) with Special Reference to their Seed Size

Jump To References Section

Authors

  • Anubha Shukla
     Department of Food Science and Technology, Jawaharlal Nehru Agricultural University, Jabalpur (M.P.) - 482004 ,IN
  • Y. K. Sharma
     Department of Food Science and Technology, Jawaharlal Nehru Agricultural University, Jabalpur (M.P.) - 482004 ,IN
  • Mamta Bargale
     Department of Food Science and Technology, Jawaharlal Nehru Agricultural University, Jabalpur (M.P.) - 482004 ,IN

Abstract

In a country like India, that has already been caught up Inextricably in the quagmire of severe destitution and with majority of population groups compelled to be vegetarians, nature's attention must be accorded to the source of vegetable proteins to avert the impending food and protein crisis closely and promptly so as to overcome the exorbitant cost of animal protein and storage problems because oi its perishable nature.

Downloads

Download data is not yet available.

Downloads

Published

1987-11-01

How to Cite

Shukla, A., Sharma, Y. K., & Bargale, M. (1987). Chemical Constituents of Broad Bean (<i>Vicia Faba</i> (L) ) as Compared to Soybean (<i>Glycine Max. L.</i> Merrill) with Special Reference to their Seed Size. The Indian Journal of Nutrition and Dietetics, 24(11), 353–357. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/13460

Issue

Volume 24, Issue 11, November 1987

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

 

Most read articles by the same author(s)

1 2 > >>