Fatty Acid Composition and Their Association in Soybean
AbstractSoybean was introduced in India primarily as an, alternative to meet shortage of oil and secondly as a source of protein.
Download data is not yet available.
How to Cite
Sekhon, K. S., Singh, T. P., & Ahuja, K. L. (1975). Fatty Acid Composition and Their Association in Soybean. The Indian Journal of Nutrition and Dietetics, 12(1), 21–24. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/11595
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 email@example.com for permissions related to commercial use of the article(s).