Studies on the physico-chemical properties , milling and cooking qualities of promising lines of rice germ plasm
BAJAJ, Mukti
Studies on the physico-chemical properties , milling and cooking qualities of promising lines of rice germ plasm - Food Science and Technology - Ludhiana PAU 1983 - 71,6L
The physico-chemical, milling and cooking characteristics of 11 promising lines were carried out in comparison with Pb Basmati No 1 of 1982 crop There was significant reduction in UB ratio, 1000 kernel weight, bulk density, porosity, angle of repose, ash
RICE -- MILLING
BROWN RICE CEREALS MILLING RICE RICE -- MILLING UB RATIO
T 664.7 B14S
Studies on the physico-chemical properties , milling and cooking qualities of promising lines of rice germ plasm - Food Science and Technology - Ludhiana PAU 1983 - 71,6L
The physico-chemical, milling and cooking characteristics of 11 promising lines were carried out in comparison with Pb Basmati No 1 of 1982 crop There was significant reduction in UB ratio, 1000 kernel weight, bulk density, porosity, angle of repose, ash
RICE -- MILLING
BROWN RICE CEREALS MILLING RICE RICE -- MILLING UB RATIO
T 664.7 B14S