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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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| Formaat: | Ph.D Thesis |
| Gepubliceerd in: |
Vellanikkara
Department of Community Science, College of Horticulture
2018
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