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Pant, K. C.
- Varietal Differences in Protein and Amino Acids of Grain Bajra (Pennisetum typhoides)
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1 National Institute of Nutrition, Indian Council of Medical Research, Jamai Osmania, Hyderabad-7, A. P., IN
1 National Institute of Nutrition, Indian Council of Medical Research, Jamai Osmania, Hyderabad-7, A. P., IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 8, No 6 (1971), Pagination: 301-308Abstract
Bajra (Pennisetum typhoides) is an important millet crop in dry and semi-dry regions of northern and peninsular India. Both by acreage and grain production, it ranks fourth in cereal crops of India and forms a major staple food for large segments of the population. With the new strategy in agriculture and introduction of new high yielding bajra hybrids, it has now been possible to increase grain yields considerably.- Nutrient Composition and Amino Acid Pattern of some High Yielding Maize Varieties
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1 National Institute of Nutrition, Indian Council of Medical Research, Jamai-Osmania, Hyderabad-7, IN
1 National Institute of Nutrition, Indian Council of Medical Research, Jamai-Osmania, Hyderabad-7, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 8, No 5 (1971), Pagination: 244-248Abstract
Maize, though consumed all over the country, is a major staple food of people in the hilly and submountainous tracts of Northern India. The average annual area under this crop is about 4.4 million hectares and the production of the grain (four million metric tonnes) is low mainly due to the poor plant biotypes.- Nutrient Composition of Some Varieties of Ragi (Eleusine coracana)
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1 National Institute of Nutrition, Indian Council of Medical Research, Jamai-Osntania, Hyderabad-7, IN
1 National Institute of Nutrition, Indian Council of Medical Research, Jamai-Osntania, Hyderabad-7, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 7, No 2 (1970), Pagination: 80-84Abstract
The millet ragi (Eleusine Coracana) is an important staple foodgrain in central and southern parts of India. It is known to be a rich source of calcium, containing 0'3 to 0.4g per cent calcium as compared to other cereals which contain O.Ol to 0 04 g per cent.- Nutrient Composition of Some Red Rice Varieties
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Authors
Affiliations
1 National Institute of Nutrition, Indian Council of Medical Research, Jamai-Osmania, Hyderabad-7, IN
1 National Institute of Nutrition, Indian Council of Medical Research, Jamai-Osmania, Hyderabad-7, IN