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Studies on rice quality

By: Radhika Reddy K Contributor(s): Bhattacharya, K. R [guide]Material type: Text

TextLanguage: English Description: 152 p. : ill. ; 32 cmSubject(s): Food Science | RiceDDC classification: 641 Online resources: Click here to access online Dissertation note: Ph.D University of Mysore, Department of Studies in Food Science. 1993.

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Holdings
Item type	Current library	Call number	Status	Barcode
Thesis	Mysore University Main Library	641.3318 RAD (Browse shelf (Opens below))	Not for loan	T2748
Thesis	Mysore University Main Library	641.3318 RAD (Browse shelf (Opens below))	Not for loan	T2716
Thesis	Mysore University Main Library	641.3318 RAD (Browse shelf (Opens below))	Not for loan	T2690

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Previous	641.3318 HEM Studies on tissue culture of basmati rice and flavour production	641.3318 JAM Studies on rice (oryza sativa) bran proteins and their use in food formulations	641.3318 RAD Studies on rice quality	641.3318 RAD Studies on rice quality	641.3318 RAD Studies on rice quality	641.3318 RAM Heat and mass transfer studies in the dehydration of cooked rice and vegetables	641.3318 SOW Studies on physicochemical properties of rice in relation to its cooking quality	Next

Ph.D University of Mysore, Department of Studies in Food Science. 1993.

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