The Chemical Composition and Nutritive Value of the Proteins of Hybrid Maize
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Authors
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Central Food Technological Research Institute, Mysore ,IN
K. Hariharan -
Central Food Technological Research Institute, Mysore ,INB. L. M. Desai
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Central Food Technological Research Institute, Mysore ,INS. Venkat Rao
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Central Food Technological Research Institute, Mysore ,IND. Rajalakshmi
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Central Food Technological Research Institute, Mysore ,INM. Swaminathan
Abstract
Maize (Zea maize) is cultivated and consumed as a staple food during certain seasons of the year in some states of India.It has the advantage over other cereal crops in being drought resistant and giving high yields. Studies carried out in U. S A. have indicated that the amino acid composition and nutritive value of the proteins of maize may vary over a wide range depending on variety.Downloads
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Published
1965-07-01
How to Cite
Hariharan, K., Desai, B. L. M., Venkat Rao, S., Rajalakshmi, D., & Swaminathan, M. (1965). The Chemical Composition and Nutritive Value of the Proteins of Hybrid Maize. The Indian Journal of Nutrition and Dietetics, 2(3), 125–127. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/14410
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