Supplementary Relations Between the Proteins of Bengal Gram, Rice and Ragi (Eleusine coracana)

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Authors

  • V. A. Daniel
     Central Food Technological Research Institute, Mysore ,IN
  • Soma Kurien
     Central Food Technological Research Institute, Mysore ,IN
  • D. Narayanaswamy
     Central Food Technological Research Institute, Mysore ,IN
  • M. Swaminathan
     Central Food Technological Research Institute, Mysore ,IN
  • S. Dhanaraj
     Central Food Technological Research Institute, Mysore ,IN

Abstract

Rice and ragi are the most important sources of proteins in the dietaries of the low income groups in some parts of India and other developing countries. These provide more than 70 per cent of the proteins in such diets.

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Published

1974-05-01

How to Cite

Daniel, V. A., Kurien, S., Narayanaswamy, D., Swaminathan, M., & Dhanaraj, S. (1974). Supplementary Relations Between the Proteins of Bengal Gram, Rice and Ragi <i>(Eleusine coracana)</i>. The Indian Journal of Nutrition and Dietetics, 11(3), 137–143. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/10489

Issue

Volume 11, Issue 3, May 1974

Section

Original Articles

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