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Nutritive value and keeping quality of husked, undermilled and milled raw rice.
Subrahmanyan, V. and Narayana Rao, M. and Swaminathan, M. (1956) Nutritive value and keeping quality of husked, undermilled and milled raw rice. Bulletin of Central Food Technological Research Institute, 5. pp. 329-334.
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Bulletin of Central Food Technological Research Institute, Volume-5( (1956) 329-334.pdf - Published Version Restricted to Registered users only Download (236kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | milling, raw rice, nutritive value, keeping quality, undermilled, husked |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 04 Milling |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 05 Mar 2015 06:32 |
| Last Modified: | 05 Mar 2015 06:32 |
| URI: | http://ir.cftri.res.in/id/eprint/2718 |
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