Effect of parboiling and degree of milling on the indigenous products prepared from rice

By:

SHARMA, Anupam

Material type: Text

TextPublication details: Ludhiana PAU 1998Edition: Food Science and TechnologyDescription: 115LSubject(s):

DDC classification:

T 664.725 S33E

Summary: Three varieties of rice (one each from fine, medium and coarse) well 3 taken to study effect of parboiling and degree of milling 0,3,6,9% on the composition of grains and processing qualities of indigenous products. Milled rice flour was used for noodles

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.725 S33E (Browse shelf(Opens below))	Not for loan		221318
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.725 S33E (Browse shelf(Opens below))	Not for loan		221319

Three varieties of rice (one each from fine, medium and coarse) well 3 taken to study effect of parboiling and degree of milling 0,3,6,9% on the composition of grains and processing qualities of indigenous products. Milled rice flour was used for noodles

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