Amino-acid Composition of indian Food Stuffs part -III Thereonine and Arginine content of some cereals

Balasubramanian, S.C and Ramachandran, M (1957) Amino-acid Composition of indian Food Stuffs part -III Thereonine and Arginine content of some cereals. The Indian Journal of Medical Research, 45 (4). pp. 623-629.

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Abstract

The content of eight essential amino acids tryptophane, leucine, isoleucine, valine, lysine, methisine, phenylalanine and histidine in different varieties of five common Indian cereals, rice, wheat, ragi, cholam and cambu formed the subject..............

Item Type: Article
Author Affiliation: From the food technology laboratories, Indian Institute of Science, Banglore.
Subjects: Postharvest Management > Food Technology
Plant Physiology and Biochemistry > Biochemistry
Divisions: General
Depositing User: Library ICRISAT-InfoSAT
Date Deposited: 10 Apr 2012 14:05
Last Modified: 10 Apr 2012 14:05
URI: http://eprints.icrisat.ac.in/id/eprint/4604

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