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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Main Authors: | , , , , , , |
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Format: | Texto biblioteca |
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Vienna (Austria) International Atomic Energy Agency
Feb
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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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Summary: | Includes discussion; 3 tables, graphs, photographs; 13 ref.; Summary (En) |
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