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Quality evaluation of newly released KAU rice (Oryza sativa L.) varieties and their suitability for traditional food products
The present study entitled „Quality evaluation of newly released KAU rice (Oryza sativa L.) varieties and their suitability for traditional food products‟ was conducted to evaluate the physical, biochemical, nutritional, cooking and organoleptic qualities of newly released KAU rice varieties. The st...
| मुख्य लेखक: | |
|---|---|
| अन्य लेखक: | |
| स्वरूप: | Ph.D Thesis |
| प्रकाशित: |
Vellanikkara
Department of home science, College of horticulture
2015
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| विषय: |
Kerala Agricultural University
| बोधानक: |
640 CHA/QU |
|---|---|
| प्रति REF | लाइव स्थिति उपलब्ध नहीं है |