Sri Charani, Rao (2019) Effect of Different Processing Techniques on Selenium Content in Different Cultivars of Rice. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | processing methods, pigmented, non pigmented rice, selenium content, cooking properties |
| 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: | 27 May 2019 06:35 |
| Last Modified: | 27 May 2019 06:35 |
| URI: | http://ir.cftri.res.in/id/eprint/14038 |
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