Evaluation of physico chemical and cooking characteristics of brown rice and improvement of eating quality

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TextPublication details: GBPUA&T Pantnagar 1997Description: 0Subject(s):

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Dissertation note: M.Sc. Food Science and Technology

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Govind Ballabh Pant University of Agriculture and Technology	664.725 M265 E (Browse shelf(Opens below))	Available		371415
Thesis	Govind Ballabh Pant University of Agriculture and Technology	664.725 M265 E (Browse shelf(Opens below))	Available		371416

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Previous	664.725 H843R:2 Rice	664.725 H843R,2:2 :2 Rice	664.725 M265 E Evaluation of physico chemical and cooking characteristics of brown rice and improvement of eating quality	664.725 M265 E Evaluation of physico chemical and cooking characteristics of brown rice and improvement of eating quality	664.726 D278T Technology of production from soybean	664.726 S571F :1 Food legume processing and utilization	664.726 S675S Soybean utilization	Next

M.Sc. Food Science and Technology

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