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Effect Of Hydrothermal Treatment on Quality of Brown Rice from Low and High Amylose Paddy Varieties.
Sahaja, Pochineni (2016) Effect Of Hydrothermal Treatment on Quality of Brown Rice from Low and High Amylose Paddy Varieties. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | paddy, Hydrothermal treatment, physical properties, Quality parameters |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Oct 2017 06:37 |
| Last Modified: | 30 Oct 2017 06:37 |
| URI: | http://ir.cftri.res.in/id/eprint/13126 |
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