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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...

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Xehetasun bibliografikoak
Egile nagusia: Revathy G Nadh
Beste egile batzuk: Aneena E R (Guide)
Formatua: Ph.D Thesis
Argitaratua: Vellanikkara Department of Community Science, College of Horticulture 2018
Gaiak:

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