Biochemical Evaluation of Basmati and Non Basmati Rice Genotypes

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Authors

  • D. R. Sood
     Department of Biochemistry, CCS Haryana Agricultural University, Hisar-125004 ,IN
  • A. P. Singh
     Department of Biochemistry, CCS Haryana Agricultural University, Hisar-125004 ,IN
  • Shilpa
     Department of Veterinary Pathology, SKAUST, R.S. Pura, Jammu ,IN

Abstract

Rice (Oryza sativa L.) is the most important staple food crop of India. Global production of rice has doubled between 1996 and 1990 by adopting high yielding varieties and improved farming methods leading to green revolution, but to meet food demands of burgeoning population, there will be need for 60 per cent more rice production by 2020.

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Published

2007-09-01

How to Cite

Sood, D. R., Singh, A. P., & Shilpa, . (2007). Biochemical Evaluation of Basmati and Non Basmati Rice Genotypes. The Indian Journal of Nutrition and Dietetics, 44(9), 427–438. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6154

Issue

Volume 44, Issue 9, September 2007

Section

Original Articles

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