Varietal differences in texture of cooked rice.

Deshpande, S. S. (1979) Varietal differences in texture of cooked rice. Masters thesis, Central Food Technological Research Institute.

PDF
T-546.pdf - Submitted Version
Restricted to Repository staff only
Download (6MB)

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	varietal difference, cooked rice, texture
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 05 Texture 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Feb 2023 11:10
Last Modified:	16 Feb 2023 11:10
URI:	http://ir.cftri.res.in/id/eprint/16048

View Item