A Comparative Study of the Amino Acid Composition of whole Meal Atta and other Milled Products of Wheat (T. Aestivum)

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Authors

  • A. Austin
     Cuinmings Laboratory, Division of Genetics, Indian Agricultural Research Institute, New Delhi ,IN
  • V. P. Ahuja
     Cuinmings Laboratory, Division of Genetics, Indian Agricultural Research Institute, New Delhi ,IN

Abstract

The bulk of the wheat produced in India used to be converted mainly into whole ground meal known as atta in stone mills. With the introduction of roller flour mills, various milled products such as flour (maida), semolina, "resultant atta" and bran are now available.

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Published

1973-09-01

How to Cite

Austin, A., & Ahuja, V. P. (1973). A Comparative Study of the Amino Acid Composition of whole Meal <i>Atta</i> and other Milled Products of Wheat (<i>T. Aestivum</i>). The Indian Journal of Nutrition and Dietetics, 10(5), 230–232. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/10801

Issue

Volume 10, Issue 5, September 1973

Section

Original Articles

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