Effect of milling on the nutritive value of jowar (Sorghum vulgare).

Narayana Rao, M. and Gowri, Sur. and Swaminathan, M. and Subrahmanyan, V. (1958) Effect of milling on the nutritive value of jowar (Sorghum vulgare). Annals of Biochemistry and Experimental Medicine, 18. pp. 27-32.

PDF Annals of Biochemistry and Experimental Medicine, Volume-18( (1958) 27-32.pdf - Published Version Restricted to Registered users only Download (155kB)

Item Type:	Article
Uncontrolled Keywords:	milling, chemical composition, nutritive value, jowar
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum 600 Technology > 08 Food technology > 04 Milling
Divisions:	Dept. of Biochemistry Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Jun 2014 09:36
Last Modified:	30 Jun 2014 09:36
URI:	http://ir.cftri.res.in/id/eprint/3949

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