Cooking and textural properties of traditional rice varieties

Vadlakonda Asmitha, Chawla (2025) Cooking and textural properties of traditional rice varieties. [Student Project Report] (Submitted)

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Asmitha Chawla cftri thesis 01-06-2025 front papers.pdf - Submitted Version
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Item Type:	Student Project Report
Uncontrolled Keywords:	traditional rice, Rajamudi Red rice, white rice, cooking, textural properties
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:	Somashekar K S
Date Deposited:	13 Jun 2025 11:01
Last Modified:	13 Jun 2025 11:01
URI:	http://ir.cftri.res.in/id/eprint/19500

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