Tryptophan Content of some Indian Foods and Feeds

Authors

  • Punjab Agricultural University, Ludhiana
  • Punjab Agricultural University, Ludhiana

Abstract

The subject of evaluation of foodstuffs is of growing concern because it is of great importance in their efficient and rational utilization. Proteins and amino acids form the crux of the nutritional problem and the solution partly lies in finding out the amounts of amino acids especially the indispensable ones present in the foods.

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Published

1971-07-01

How to Cite

Nagpal, M. L., & Bhatia, I. S. (1971). Tryptophan Content of some Indian Foods and Feeds. The Indian Journal of Nutrition and Dietetics, 8(4), 183–185. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/11337

Issue

Section

Original Articles