Effect of different cooking mediums on nutritional and textural properties of rice

Sri Vidya, V. (2025) Effect of different cooking mediums on nutritional and textural properties of rice. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	rice, cooking medium, texture
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions:	Grain Science and Technology
Depositing User:	Mr Pravi Raj
Date Deposited:	24 Jun 2025 06:33
Last Modified:	24 Jun 2025 06:33
URI:	http://ir.cftri.res.in/id/eprint/19546

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