Á lódáil...
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...
| Príomhúdar: | Revathy G Nadh |
|---|---|
| Údair Eile: | Aneena E R (Guide) |
| Formáid: | Ph.D Thesis |
| Foilsithe: |
Vellanikkara
Department of Community Science, College of Horticulture
2018
|
| Ábhair: |
Míreanna Comhchosúla
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Quality evaluation of newly released KAU rice (Oryza sativa L.) varieties and their suitability for traditional food products
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Boron Nutrition of wetland rice ( Oryza sativa L. )
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Fermentation of oryza sativa (rice)/
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Androgenesis in rice (Oryza Sativa L.) breeding
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In vitro mutagenesis in rice (oryza sativa L.)
le: Ambika Rajendran R
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