The Indian Journal of Nutrition and Dietetics

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Biochemical Evaluation of Basmati and Non Basmati Rice Genotypes


Affiliations
1 Department of Biochemistry, CCS Haryana Agricultural University, Hisar-125004, India
2 Department of Veterinary Pathology, SKAUST, R.S. Pura, Jammu, India
     

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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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  • Biochemical Evaluation of Basmati and Non Basmati Rice Genotypes

Abstract Views: 165  |  PDF Views: 0

Authors

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

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.