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Quality evaluation of KAU red rice (oryza sativa L.) varieties

The present study entitled " Quality evaluation of KAU red rice (Oryza sativa L.) varieties was conducted with the objective to assess the effect of parboiling on the physical, biochemical, nutritional, cooking and organoleptic qualities of KAU red rice varieties. The study also aimed to assess...

Bibliografski detalji
Glavni autor:	Revathy G Nadh
Daljnji autori:	Aneena E R (Guide)
Format:	Ph.D Thesis
Izdano:	Vellanikkara Department of Community Science, College of Horticulture 2018
Teme:	Community Science

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