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

Commercial methods of parboiling paddy and improvement of the quality of parboiled rice.

Subrahmanyan, V. and Desikachar, H. S. R. and Bhatia, D. S. (1955) Commercial methods of parboiling paddy and improvement of the quality of parboiled rice. Journal of Scientific and Industrial Research, 14A. pp. 110-114.

[img] PDF
Journal_of_Scientific_and_Industrial_Research_1955_14A_110-114.pdf - Published Version
Restricted to Registered users only

Download (338kB)

Item Type: Article
Uncontrolled Keywords: paddy, parboiling
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 04 Milling
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Feb 2013 05:55
Last Modified: 13 Feb 2013 05:55
URI: http://ir.cftri.com/id/eprint/3536

Actions (login required)

View Item View Item