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Studies on effect of grading paddy prior to parboiling on its quality and energy consumption during milling.
Sowmya , R. S. (2012) Studies on effect of grading paddy prior to parboiling on its quality and energy consumption during milling. [Student Project Report] (Submitted)
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | paddy, parboiling, premilling |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 04 Milling |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 14 Jun 2012 06:59 |
| Last Modified: | 14 Jun 2012 06:59 |
| URI: | http://ir.cftri.res.in/id/eprint/10868 |
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