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Molecular and biochemical characterisation of aroma in biriyanicheera rice genotype
Rice is the dietary staple food for as high as 62.8 per cent of world’s population and it contributes to 20 per cent of the total calorific intake of the people. Rice possesses many unique qualities which determine its value and preference in the market. The fragrance of rice has been one such speci...
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| Formato: | Ph.D Thesis |
| Publicado em: |
Vellanikkara
Centre for Plant Biotechnology and Molecular Biology, College of Horticulture
2019
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| Assuntos: |
Kerala Agricultural University
| Área/Cota: |
660.6 VEE/MO PG |
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| Cód. Barras: REF | Informação em tempo real indisponível |