![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Studies on physicochemical properties of rice in relation to its cooking quality.
Sowbhagya, C. M. (1985) Studies on physicochemical properties of rice in relation to its cooking quality. Doctoral thesis, Central Food Technological Research Institute.
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
T-893.pdf - Submitted Version Restricted to Repository staff only Download (41MB) |
| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | rice, cooking quality, physico chemical properties, eating quality |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 03 Cooking-Recipes |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 21 Sep 2023 06:33 |
| Last Modified: | 21 Sep 2023 06:33 |
| URI: | http://ir.cftri.res.in/id/eprint/16519 |
Actions (login required)
 |
View Item |