Chakravorty, S.C. (1969) Chemical Study of Sorghum as a Staple Food in India-Part I : Protein Content in Relation to Colour of Jowar Grains. Labdev Journal of Science and Technology, India, 7-B (2). pp. 127-129.
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Abstract
Next to wheat ond rice jowar comes third in order of importance. It is a staple food of large number of people specially the poor class. The main supply of protein for these people is mostly from staple food...
| Item Type: | Article |
|---|---|
| Author Affiliation: | Agricultural Chemist, Regional Research Centre, (IARI) Sirsa (Haryana) |
| Subjects: | Postharvest Management > Food Technology |
| Divisions: | Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 13 Mar 2012 03:47 |
| Last Modified: | 13 Mar 2012 03:47 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/3813 |
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