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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...
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| Outros Autores: | |
| Formato: | Ph.D Thesis |
| Publicado em: |
Vellanikkara
Department of home science, College of horticulture
2015
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| Assuntos: |
Kerala Agricultural University
| Área/Cota: |
640 CHA/QU |
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| Cód. Barras: REF | Informação em tempo real indisponível |