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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...

書目詳細資料
主要作者:	Revathy G Nadh
其他作者:	Aneena E R (Guide)
格式:	Ph.D Thesis
出版:	Vellanikkara Department of Community Science, College of Horticulture 2018
主題:	Community Science

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