Chemical Composition and Protein Quality of Improved Varieties of Indian Wheat (Triticum aestivum linn)

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Authors

  • S. P. Yadav
     Division of Agricultural Biochemistry, Indian Agricultural Research Institute, New Delhi-12 ,IN
  • B. M. Lal
     Biochemistry Department, Haryana Agricultural University, Hissar ,IN
  • Y. P. Gupta
     Division of Agricultural Biochemistry, Indian Agricultural Research Institute, New Delhi-12 ,IN

Abstract

Recently, a number of high yielding varieties and hybrids of wheat have been evolved at this Institute. The present investigation was undertaken to study their nutritive value.

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Published

1973-07-01

How to Cite

Yadav, S. P., Lal, B. M., & Gupta, Y. P. (1973). Chemical Composition and Protein Quality of Improved Varieties of Indian Wheat (<i>Triticum aestivum linn</i>). The Indian Journal of Nutrition and Dietetics, 10(4), 178–181. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/10466

Issue

Volume 10, Issue 4, July 1973

Section

Original Articles

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