subject area of
- Accelerated development of quality protein maize hybrid through marker‐assisted introgression of opaque‐2 allele
- Chemical composition and protein quality of newly released groundnut (Arachis hypogaea L ) cultivars
- Cooking characteristics, chemical composition and protein quality of newly developed genotypes of pigeonpea (Cajanus cajan L.)
- Cooking quality and nutritional attributes of some newly developed cultivars of chickpea (Cicer arietinum)
- Effect of extrusion cooking on nutritional value of rice flour
- Effect of treatment on composition and protein and energy utilization of rice and mung bean by rats
- Higher protein content from nitrogen fertiliser application and nutritive value of milled-rice protein.
- Horizontal, Technical Cooperation in Research on Quinoa (Chenopodium quinoaWilld.)
- Influence of Fertilizing with Nitrogen Fertilizer on the Content of Amino Acids in Sweet Sorghum Grain
- Metabolic evaluation of rice protein
- Nitrogen balance in rats fed rices differing in protein content
- Nutritional evaluation of high protein genotypes of pearl millet (Pennisetum americanum (L.) leeke)
- Nutritional quality evaluation of newly developed high‐protein genotypes of pigeonpea (Cajanus cajan)
- Progress in protein quality of maize
- Protein and energy utilization of boiled rice-legume diets and boiled cereals in growing rats.
- Protein and energy utilization of rice milling fractions by rats
- Protein and lysine digestibility and protein quality of cooked Filipino rice diets and milled rice in growing rats.
- Protein quality of pigeonpea (Cajanus cajan (L.) Millsp.) as influenced by seed polyphenols and cooking process.
- Protein utilization of pigmented and nonpigmented brown and milled rices by rats
- Stability of Grain Yield, Endosperm Modification, and Protein Quality of Hybrid and Open‐Pollinated Quality Protein Maize (QPM) Cultivars