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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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| Другие авторы: | |
| Формат: | Ph.D Thesis |
| Опубликовано: |
Vellanikkara
Department of Community Science, College of Horticulture
2018
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| Предметы: |
Kerala Agricultural University
| Шифр: |
640 REV/QU |
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| Копировать REF | Недоступно состояние Live" What does mean the status Live (working) |