Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

A Comparative Study of the Amino Acid Composition of whole Meal Atta and other Milled Products of Wheat (T. Aestivum)


Affiliations
1 Cuinmings Laboratory, Division of Genetics, Indian Agricultural Research Institute, New Delhi, India
     

   Subscribe/Renew Journal


The bulk of the wheat produced in India used to be converted mainly into whole ground meal known as atta in stone mills. With the introduction of roller flour mills, various milled products such as flour (maida), semolina, "resultant atta" and bran are now available.
User
Notifications

Abstract Views: 40

PDF Views: 0




  • A Comparative Study of the Amino Acid Composition of whole Meal Atta and other Milled Products of Wheat (T. Aestivum)

Abstract Views: 40  |  PDF Views: 0

Authors

A. Austin
Cuinmings Laboratory, Division of Genetics, Indian Agricultural Research Institute, New Delhi, India
V. P. Ahuja
Cuinmings Laboratory, Division of Genetics, Indian Agricultural Research Institute, New Delhi, India

Abstract


The bulk of the wheat produced in India used to be converted mainly into whole ground meal known as atta in stone mills. With the introduction of roller flour mills, various milled products such as flour (maida), semolina, "resultant atta" and bran are now available.