Effect of Cooking Rice on the Stability of Lysine and Threonine in a Model System

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Authors

  • K. A. Tara
     Central Food Technological Research Institute, Mysore-2 A ,IN
  • G. S. Bains
     Central Food Technological Research Institute, Mysore-2 A ,IN

Abstract

The possibility of improving cereal protein, including that of rice, by supplementation with the limiting essential amino acids, viz., lysine and threonine has attracted considerable attention in recent years. Rice is the main staple of the bulk of world's population particularly in the densely populated countries of the Far East.

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Published

1971-07-01

How to Cite

Tara, K. A., & Bains, G. S. (1971). Effect of Cooking Rice on the Stability of Lysine and Threonine in a Model System. The Indian Journal of Nutrition and Dietetics, 8(4), 186–188. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/11338

Issue

Volume 8, Issue 4, July 1971

Section

Original Articles

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