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

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KIES, C
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[4] DEOSTHALE YG, 1970, INDIAN J NUTR DIET, V7, P283
[5] DUGGAL S K, 1970, Journal of Research Punjab Agricultural University, V7, P62
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[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
[10] PHYSICOCHEMICAL PROPERTIES OF BROWN RICE FROM ORYZA SPECIES AND HYBRIDS
IGNACIO, CC
JULIANO, BO
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (01) : 125 - &