Effect of Degree of Polishing on Milling and Cooking Characteristics of Paddy Varieties

Simple item page
dc.contributor.advisorV.K. Tiwari
dc.contributor.authorKavya Pundru
dc.date.accessioned2024-07-02T10:35:16Z
dc.date.available2024-07-02T10:35:16Z
dc.date.issued2021
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810211369
dc.language.isoEnglish
dc.pages62 pg.
dc.publisherJawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur
dc.research.problemEffect of Degree of Polishing on Milling and Cooking Characteristics of Paddy Varieties
dc.subProcessing and Food Engineering
dc.themePost Harvest Process and Food Engineering
dc.these.typeM.Tech.
dc.titleEffect of Degree of Polishing on Milling and Cooking Characteristics of Paddy Varieties
dc.typeThesis
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
T-105487.pdf
Size:
1.86 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses