PHYSICO-CHEMICAL AND PROCESSING CHARACTERISTICS OF SOME IMPROVED PADDY VARIETIES AND THEIR PRODUCTS
dc.contributor.advisor | RAJPUT, L.P. | |
dc.contributor.author | NAFDE, DEEPAK | |
dc.date.accessioned | 2019-04-27T09:25:27Z | |
dc.date.available | 2019-04-27T09:25:27Z | |
dc.date.issued | 1989 | |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810101229 | |
dc.language.iso | en | en_US |
dc.pages | 117 Pg. | en_US |
dc.publisher | JNKVV,JABALPUR | en_US |
dc.research.problem | PHYSICO-CHEMICAL AND PROCESSING CHARACTERISTICS OF SOME IMPROVED PADDY VARIETIES AND THEIR PRODUCTS | en_US |
dc.sub | Food Science and Technology | en_US |
dc.subject | null | en_US |
dc.theme | FOOD SCIENCE AND TECHNOLOGY | en_US |
dc.these.type | M.Sc | en_US |
dc.title | PHYSICO-CHEMICAL AND PROCESSING CHARACTERISTICS OF SOME IMPROVED PADDY VARIETIES AND THEIR PRODUCTS | en_US |
dc.type | Thesis | en_US |