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Authors
Affiliations
1 Department of Plant Breeding Punjab Agricultural University, Ludhiana -141 004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 39, No 4 (2002), Pagination: 194-196
Abstract
In recent years, consumers have become more conscious about the nutritional quality of foods. High yielding varieties being developed in various crops have drawn the criticism from the consumers on their quality. Besides economic values, the stability and adoption of a food grain variety is determined by its physical, cooking, processing and organoleptic qualities.