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Effect Of Hydrothermal Treatment on Quality of Brown Rice from Low and High Amylose Paddy Varieties.

Sahaja, Pochineni (2016) Effect Of Hydrothermal Treatment on Quality of Brown Rice from Low and High Amylose Paddy Varieties. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: paddy, Hydrothermal treatment, physical properties, Quality parameters
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: 30 Oct 2017 06:37
Last Modified: 30 Oct 2017 06:37
URI: http://ir.cftri.com/id/eprint/13126

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