Chemical Composition and Protein Quality of Improved Varieties of Indian Wheat (Triticum aestivum linn)

Jump To References Section

Authors

  • S. P. Yadav
     Division of Agricultural Biochemistry, Indian Agricultural Research Institute, New Delhi-12 ,IN
  • B. M. Lal
     Biochemistry Department, Haryana Agricultural University, Hissar ,IN
  • Y. P. Gupta
     Division of Agricultural Biochemistry, Indian Agricultural Research Institute, New Delhi-12 ,IN

Abstract

Recently, a number of high yielding varieties and hybrids of wheat have been evolved at this Institute. The present investigation was undertaken to study their nutritive value.

Downloads

Download data is not yet available.

Downloads

Published

1973-07-01

How to Cite

Yadav, S. P., Lal, B. M., & Gupta, Y. P. (1973). Chemical Composition and Protein Quality of Improved Varieties of Indian Wheat (<i>Triticum aestivum linn</i>). The Indian Journal of Nutrition and Dietetics, 10(4), 178–181. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/10466

Issue

Volume 10, Issue 4, July 1973

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).