Supplementary Relations Between the Proteins of Bengal Gram, Rice and Ragi (Eleusine coracana)
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Authors
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Central Food Technological Research Institute, Mysore ,IN
V. A. Daniel -
Central Food Technological Research Institute, Mysore ,INSoma Kurien
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Central Food Technological Research Institute, Mysore ,IND. Narayanaswamy
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Central Food Technological Research Institute, Mysore ,INM. Swaminathan
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Central Food Technological Research Institute, Mysore ,INS. Dhanaraj
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.Downloads
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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
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