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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...
| 第一著者: | |
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| その他の著者: | |
| フォーマット: | Ph.D Thesis |
| 出版事項: |
Vellanikkara
Department of home science, College of horticulture
2015
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| 主題: |
Kerala Agricultural University
| 請求記号: |
640 CHA/QU |
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| 所蔵 REF | ステータス情報は利用できません |