Chemical study of sorghum as a staple food in India, Part II : Protein content in relation to size of Jowar grains

Chakravorty, S.C. (1967) Chemical study of sorghum as a staple food in India, Part II : Protein content in relation to size of Jowar grains. Indian Agriculturist, 11 (2). pp. 113-116.

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Abstract

Jowar (Sorghum vulgare) is staple food of large number of people, specially the poor class (Aiyer, 1968). The main supply of protein of these people is mostly from staple food...

Item Type: Article
Author Affiliation: Regional Research Centre, (I.A.R.I), Sirsa, Haryana
Subjects: Postharvest Management > Food Technology
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 13 Mar 2012 04:05
Last Modified: 13 Mar 2012 04:06
URI: http://eprints.icrisat.ac.in/id/eprint/3815

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