Comparison of nutritive value, cooking qualities and acceptability of four selected strains of hybrid cholam (Sorghum vulgare) with a local strain

Devadas, R.P. and Jalaja, R and Radharukmani, A (1966) Comparison of nutritive value, cooking qualities and acceptability of four selected strains of hybrid cholam (Sorghum vulgare) with a local strain. Journal of Nutrition and Dietetics, 3. pp. 47-49.

[img] PDF - Published Version
Restricted to ICRISAT researchers only
Item Type: Article
Author Affiliation: Sri Avinashilingam home Science college, Coimbatore
Subjects: Postharvest Management > Food Technology
Statistics and Experimentation > Experimentation
Divisions: Sorghum
Depositing User: Library ICRISAT-InfoSAT
Date Deposited: 01 Apr 2012 10:48
Last Modified: 01 Apr 2012 10:48
URI: http://eprints.icrisat.ac.in/id/eprint/4362

Actions (login required)

View Item View Item
EPrints Logo
eprints is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.