Nutritional and cooking quality characters of some local rice cultivars of Bangladesh

Includes discussion; 3 tables, graphs, photographs; 13 ref.; Summary (En)

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Bibliographic Details
Main Authors:	Kaul, A.K., FAO, Vienna (Austria). Joint FAO/IAEA Div. of Atomic Energy in Food and Agriculture eng, Research Co-ordination Meeting of the Seed Protein Improvement Programme eng 28 Mar 1977 4 Baden (Austria), Khan, M.R., Choudhury, M.H., Shaikh, M.A.Q., Gesellschaft fuer Strahlen- und Umweltforschung m.b.H., Munich (Germany, F.R.) oth
Format:	Texto biblioteca
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Published:	Vienna (Austria) International Atomic Energy Agency Feb
Subjects:	FAO IAEA, GENETIC VARIATION, SEEDS, PLANT PROTEIN, PLANT BREEDING, NUTRITIVE VALUE, RICE, COOKING, VARIETIES, AMINO ACIDS, BANGLADESH, VARIATION GENETIQUE, GRAINE, PROTEINE VEGETALE, AMELIORATION DES PLANTES, VALEUR NUTRITIVE, RIZ, VARIACION GENETICA, SEMILLA, PROTEINAS VEGETALES, FITOMEJORAMIENTO, VALOR NUTRITIVO, ARROZ, CUISSON, VARIETE, ACIDE AMINE, COCCION, VARIEDADES, AMINOACIDOS,
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