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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...
| 第一著者: | |
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| その他の著者: | |
| フォーマット: | Ph.D Thesis |
| 出版事項: |
Vellanikkara
Department of Community Science, College of Horticulture
2018
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| 主題: |
Kerala Agricultural University
| 請求記号: |
640 REV/QU |
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| 所蔵 REF | ステータス情報は利用できません |