Comparison of Nutritive Value, Cooking Qualities and Acceptability of Four Selected Strains of Hybrid Cholam (Sorghum vulgare) with a Local Strain
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Authors
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Sri Avinashilingam Home Science College for Women, Coimbatore-11 ,IN
Rajammal P. Devadas -
Sri Avinashilingam Home Science College for Women, Coimbatore-11 ,INR. Jalaja
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Sri Avinashilingam Home Science College for Women, Coimbatore-11 ,INA. Radharukmani
Abstract
The Rockefeller Foundation have undertaken a project in collaboration with the National Institute of Agricultural Research on the improvement of sorghum (Jowar varieties). A large number of hybrid strains of jowar have been developed to replace the local varieties in human dietaries. Therefore testing their nutritive value and acceptability has become necessary.Downloads
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Published
1966-04-01
How to Cite
Devadas, R. P., Jalaja, R., & Radharukmani, A. (1966). Comparison of Nutritive Value, Cooking Qualities and Acceptability of Four Selected Strains of Hybrid Cholam (Sorghum vulgare) with a Local Strain. The Indian Journal of Nutrition and Dietetics, 3(2), 47–49. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/14370
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