Mulberry (Morus alba) leaves as human food: A new dimension of sericulture

International Journal of Food Sciences and Nutrition

Volumn 54, Issue 6, 2003, Pages 411-416

  Srivastava, Sarita ^a   Kapoor, Rashmi ^a   Thathola, Anju ^a   Srivastava, R P ^a  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; DIETARY INTAKE; FLOUR; FOOD INTAKE; FOOD PROCESSING; FOOD QUALITY; INDIA; MEAL; MULBERRY; NONHUMAN; NUTRITIONAL SCIENCE; PLANT LEAF; PROTEIN ANALYSIS; RAT; ROOM TEMPERATURE; SERICULTURE; WHEAT;

ANIMALS; CASEINS; DIETARY PROTEINS; FLOUR; FOOD HANDLING; FOOD TECHNOLOGY; HEART; HUMANS; INDIA; KIDNEY; LIVER; MALE; MORUS; NUTRITIVE VALUE; PLANT LEAVES; PLANT PROTEINS; RATS; TEMPERATURE; TESTIS; TRITICUM;

MORUS (PLANT); MORUS ALBA; TRITICUM AESTIVUM;

EID: 0142125863     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480310001622288     Document Type: Article

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