M C MALAKAR

S N BANERJEE

University of Calcutta (informally known as Calcutta University or CU) is a collegiate public state university located in Kolkata, West Bengal, India.&nbsp;Within India it is recognized as a &quot;Five-Star University&quot; and accredited &quot;A&quot; Grade by National Assessment and Accreditation Council.

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The University of Calcutta has secured the Fifth position among the Universities of India in the prestigious &quot;Indian University Ranking 2019&quot; list, released by the NIRF of the Ministry of Human Resource Development, Government of India.

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It was established on 24 January 1857, and was one of the first institutions in Asia to be established as a multidisciplinary and Western-style university. Its alumni and faculty include several heads of state, heads of government, social reformers, prominent artists, only academy award winner and Dirac medal winner in India, many Fellows of the Royal Society and five Nobel laureates as of 2019 which is highest in South Asia.

University Of Calcutta

Journal of Food Science

Annals of Clinical Biochemistry

Posters – Proteomics

Science

COOKED RICE

Journal of the American Pharmaceutical Association (Scientific ed.)

Methods of Vitamin Assay. 2nd ed. Prepared and Edited by the Association of Vitamin Chemists, Inc. Interscience Publishers, Inc., New York, 1951. xviii + 301pp. 16 × 23.7cm. Price $5.50

Official methods of analysis of the association of official. Agricultural chemists. 7th ed. Henry A. Lepper, Chairman, Editorial Board. Published by the Association of Official Agricultural Chemists, Box 540, Benjamin Franklin Station, Washington 4, D. C., 1950. xv + 910pp. 16 × 24cm. Price: Domestic, $10; Foreign, $10.50

Biochemical Journal

Vitamin methods

EFFECT OF COOKING RICE WITH DIFFERENT VOLUMES OF WATER ON THE LOSS OF NUTRIENTS and ON DIGESTIBILITY OF RICE IN VITRO.