University of Agricultural Sciences, Bangalore catalog › Details for: Nutritional characteristics, cooking quality and shelf life of raw and parboiled little millet rice (Panicum sumatrense) polished to different degrees

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Nutritional characteristics, cooking quality and shelf life of raw and parboiled little millet rice (Panicum sumatrense) polished to different degrees Gopal, P.V. Venu. Theses.

TextPublisher: Bengaluru : University of Agricultural Sciences, GKVK, Bangalore, 2022Description: xv, 69 pages. : tables, figures, plates, graphs, ref., ; 30 cm. CD-ROMSubject(s): Department of Food Science and Nutrition | Cooking quality | Little millet riceOnline resources: e-Theses. Dissertation note: M.Sc., University of Agricultural Sciences, GKVK, Bangalore. 2022. Th-13388.

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Item type	Current location	Call number	Status	Date due	Barcode
Theses	GKVK Library		Not for loan (Restricted Access)		Th-13388

M.Sc., University of Agricultural Sciences, GKVK, Bangalore. 2022. Th-13388.

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