লোডিং...
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...
| প্রধান লেখক: | |
|---|---|
| অন্যান্য লেখক: | |
| বিন্যাস: | Ph.D Thesis |
| প্রকাশিত: |
Vellanikkara
Department of Community Science, College of Horticulture
2018
|
| বিষয়গুলি: |
Kerala Agricultural University
| ডাক সংখ্যা: |
640 REV/QU |
|---|---|
| প্রতিলিপি REF | বর্তমান অবস্থা অনুপলব্ধ |