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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...
| Главный автор: | |
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| Другие авторы: | |
| Формат: | Ph.D Thesis |
| Опубликовано: |
Vellanikkara
Department of home science, College of horticulture
2015
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| Предметы: |
Kerala Agricultural University
| Шифр: |
640 CHA/QU |
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| Копировать REF | Недоступно состояние Live" What does mean the status Live (working) |