Normal view MARC view ISBD view

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.

Item type:

Tags from this library: No tags from this library for this title. Log in to add tags.

Holdings ( 3 )
Title notes ( 1 )
Comments ( 0 )

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

Browsing Mysore University Main Library shelves Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	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	641.3319 IND Rheological characteristics of wheat flour dough in relation to quality of parotta :	Next

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

There are no comments on this title.

to post a comment.