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Authors
Affiliations
1 Dharampetli College, IN
2 Department of Biochemistry, Nagpur University, Mahatma Gandhi Marg.Nagpur-440 010, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 19, No 7 (1982), Pagination: 203-211
Abstract
Mushrooms are assuming increasing importance as a source of food in view of their pleasing flavour, adequate protein with' a high digestibility co-efficient of about 87 per cent.