TY - JOUR AU - Tara, K. A. AU - Bains, G. S. PY - 1971/07/01 Y2 - 2024/03/29 TI - Effect of Cooking Rice on the Stability of Lysine and Threonine in a Model System JF - The Indian Journal of Nutrition and Dietetics JA - IJND VL - 8 IS - 4 SE - Original Articles DO - UR - https://informaticsjournals.com/index.php/ijnd/article/view/11338 SP - 186-188 AB - The possibility of improving cereal protein, including that of rice, by supplementation with the limiting essential amino acids, <em>viz</em>., lysine and threonine has attracted considerable attention in recent years. Rice is the main staple of the bulk of world's population particularly in the densely populated countries of the Far East. ER -