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Studies on effect of grading paddy prior to parboiling on its quality and energy consumption during milling.

Sowmya , R. S. (2012) Studies on effect of grading paddy prior to parboiling on its quality and energy consumption during milling. [Student Project Report] (Submitted)

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Uncontrolled Keywords: paddy, parboiling, premilling
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 04 Milling
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jun 2012 06:59
Last Modified: 14 Jun 2012 06:59
URI: http://ir.cftri.com/id/eprint/10868

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