Rheological properties and cooking quality of red rice

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dc.contributor.advisorDhaliwal, Y.S.
dc.contributor.authorPandit Anuradha
dc.date.accessioned2019-01-03T09:30:33Z
dc.date.available2019-01-03T09:30:33Z
dc.date.issued2012
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810087371
dc.language.isoEnglish
dc.pagesix, 94p.
dc.publisherCSKHPKV, Palampur
dc.subFood Science and Animal Nutrition
dc.these.typeM.Sc
dc.titleRheological properties and cooking quality of red rice
dc.typeThesis
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