Studies on the physico-chemical properties , milling and cooking qualities of promising lines of rice germ plasm

By:

BAJAJ, Mukti

Material type: Text

TextPublication details: Ludhiana PAU 1983Edition: Food Science and TechnologyDescription: 71,6LSubject(s):

DDC classification:

T 664.7 B14S

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.7 B14S (Browse shelf(Opens below))	Not for loan		138239
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.7 B14S (Browse shelf(Opens below))	Not for loan		138240

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

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