Protein Quality of Improved Varieties of Bajra

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Authors

  • Zubaida Azeem
     Department of Foods and Nutrition, College of Home Science, Acharya N. G. Ranga Agricultural University, Hyderabad ,IN
  • K. Chittemma Rao
     Department of Foods and Nutrition, College of Home Science, Acharya N. G. Ranga Agricultural University, Hyderabad ,IN

Abstract

Millets form a major portion of the staple food for several groups of our population. They are the cheapest sources of calories and protein in the diets of poorer classes.

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Published

1994-03-01

How to Cite

Azeem, Z., & Chittemma Rao, K. (1994). Protein Quality of Improved Varieties of Bajra. The Indian Journal of Nutrition and Dietetics, 31(3), 75–80. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/8054

Issue

Volume 31, Issue 3, March 1994

Section

Original Articles

License

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