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Studies on physicochemical properties of rice in relation to its cooking quality

By: Sowbhagya, C. M Contributor(s): Bhattacharya, K. R [guide]Material type: Text

TextLanguage: English Description: vi, p. v. : ill. ; 32 cmSubject(s): Grain Science and Technology | Rice cooking | Physicochemical propertiesDDC classification: 641.3318 SOW Online resources: Click here to access online Dissertation note: Ph.D University of Mysore, Department of Studies in Grain Science and Technology, Central Food Technological Research Institute. 1985.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	641.3318 SOW (Browse shelf (Opens below))	Not for loan		T2704

Ph.D University of Mysore, Department of Studies in Grain Science and Technology, Central Food Technological Research Institute.
1985.

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