[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Effect of Different Processing Techniques on Selenium Content in Different Cultivars of Rice.

Sri Charani, Rao (2019) Effect of Different Processing Techniques on Selenium Content in Different Cultivars of Rice. [Student Project Report] (Submitted)

[img] PDF
SRI CHARANI.pdf - Submitted Version
Restricted to Repository staff only

Download (1MB)

Item Type: Student Project Report
Uncontrolled Keywords: processing methods, pigmented, non pigmented rice, selenium content, cooking properties
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 May 2019 06:35
Last Modified: 27 May 2019 06:35
URI: http://ir.cftri.com/id/eprint/14038

Actions (login required)

View Item View Item