Effect of degree of milling on physicochemical nutritional and organoleptic qualities of selected rice varieties

dc.contributor.guide	Jamuna Prakash
dc.coverage.spatial
dc.creator.researcher	Vijayalaxmi Kamaraddi
dc.date.accessioned	2018-06-01T09:30:02Z
dc.date.available	2018-06-01T09:30:02Z
dc.date.awarded
dc.date.completed	2016
dc.date.registered
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	None
dc.format.dimensions
dc.format.extent
dc.identifier.uri	http://hdl.handle.net/10603/205012
dc.language	English
dc.publisher.institution	Department of Studies in Food Scinece and Nutrition
dc.publisher.place	Mysore
dc.publisher.university	University of Mysore
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Brown Rice
dc.subject.keyword	Rice
dc.subject.keyword	Rice Consumption
dc.subject.keyword	Rice Polishing
dc.subject.keyword	Rice Production - India
dc.subject.keyword	Rice Varieties
dc.title	Effect of degree of milling on physicochemical nutritional and organoleptic qualities of selected rice varieties
dc.title.alternative
dc.type.degree	Ph.D.