Interrelationship Between Parboiling Methods and Quality of Rice.

Girish, N. (2021) Interrelationship Between Parboiling Methods and Quality of Rice. Masters thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Methods of parboiling, steaming systems, quality of paddy
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:	10 Nov 2021 06:36
Last Modified:	10 Nov 2021 06:36
URI:	http://ir.cftri.res.in/id/eprint/15020

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