Evaluation of some High Yielding Varieties of Triticum and Triticale on the Basis of some Physical Characteristics and Polyphenol Oxidase Activity

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Authors

  • Maya Moolani
     Department of Chemistry and Biochemistry, Haryana Agricultural University, Hissar-125004 ,IN
  • D. S. Wagle
     Department of Chemistry and Biochemistry, Haryana Agricultural University, Hissar-125004 ,IN

Abstract

Wheat is generally used for chapatimaking and until recently a number of varieties were available in the country which were acceptable to the consumer for chapati-making because of their amber coloured grains, creamish colour, sweetness, palatability and good puffing characteristics.

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Published

1977-01-01

How to Cite

Moolani, M., & Wagle, D. S. (1977). Evaluation of some High Yielding Varieties of <i>Triticum</i> and <i>Triticale</i> on the Basis of some Physical Characteristics and Polyphenol Oxidase Activity. The Indian Journal of Nutrition and Dietetics, 14(1), 11–15. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/11965

Issue

Volume 14, Issue 1, January 1977

Section

Original Articles

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