Available Lysine in Cooked Pulses

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Authors

  • Shompa Datta
     Department of Chemistry. University of Kalyani, Kalyani 741235 ,IN
  • Saul C. Datta
     Department of Chemistry. University of Kalyani, Kalyani 741235 ,IN

Abstract

In India pulses are recognised as one of the most important sources of edible vegetable proteins, which are taken in the form of ' dahl'. To prepare 'dahl', pulses are boiled with sufficient quantity of water for nearly half an hour.

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Published

1978-04-01

How to Cite

Shompa Datta, & Datta, S. C. (1978). Available Lysine in Cooked Pulses. The Indian Journal of Nutrition and Dietetics, 15(4), 128–130. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/12226

Issue

Volume 15, Issue 4, April 1978

Section

Short Communication

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