STUDIES ON ESSENTIAL AMINO-ACID COMPOSITION, PROTEIN-FRACTIONS AND BIOLOGICAL VALUE (BV) OF SOME NEW VARIETIES OF RICE

被引：11

作者：

CHAVAN, JK ^{[1
]}

DUGGAL, SK ^{[1
]}

机构：

[1] INDIAN AGR RES INST,DIV BIOCHEM,NEW DELHI 110012,INDIA

来源：

关键词：

D O I：

10.1002/jsfa.2740290306

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：225 / 229

页数：5

共 27 条

[1]

BRESSANI R, 1971, J AGR FOOD CHEM, V19, P1028, DOI 10.1021/jf60177a043

[2]

CAGAMPAN.GB, 1966, CEREAL CHEM, V43, P145

CHEN, SCS ;

FOX, HM ;

KIES, C .

[4]

DEOSTHALE YG, 1970, INDIAN J NUTR DIET, V7, P283

[5]

DUGGAL S K, 1970, Journal of Research Punjab Agricultural University, V7, P62

[6]

EGGUM BO, 1973, STUDY CERTAIN FACTOR, P17

[7]

EGGUM BO, 1972, ANNUAL REPORT IRRI L, P9

[8]

GOPALAN C, 1971, NUTRITIVE VALUE INDI, P96

[9]

HEPBURN FN, 1965, CEREAL CHEM, V42, P140

IGNACIO, CC ;

JULIANO, BO .