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Effect of grading of paddy on milling characteristics and comparative study of physical, cooking and textural properties of IR 64 and Meenakshi varieties of paddy.
Girish, N. (2020) Effect of grading of paddy on milling characteristics and comparative study of physical, cooking and textural properties of IR 64 and Meenakshi varieties of paddy. [Student Project Report] (Submitted)
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Girish N Final Investigation Report.pdf - Submitted Version Restricted to Repository staff only Download (4MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | milling, textural properties, rice varieties |
| 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: | 08 Nov 2021 06:45 |
| Last Modified: | 08 Nov 2021 06:45 |
| URI: | http://ir.cftri.res.in/id/eprint/14946 |
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