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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...

Täydet tiedot

Bibliografiset tiedot
Päätekijä: Revathy G Nadh
Muut tekijät: Aneena E R (Guide)
Aineistotyyppi: Ph.D Thesis
Julkaistu: Vellanikkara Department of Community Science, College of Horticulture 2018
Aiheet:

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