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Authors
Affiliations
1 Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore, 570 006, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 47, No 5 (2010), Pagination: 188-199
Abstract
Rice is a very wideiy used stapie cereal and is a main source of energy for more than two-thirdsof population in India'. It has highest digestibility value and protein efficiency ratio among all the cereals. There are many rice species which usually do not show similar nutritional and physical properties. The digestible protein and starch and available minerals change in different species.
