A study on the effect of degree of milling on quality parameters of different rice cultivars and their utilization as quick cooking brown rice

dc.contributor.guide	Dhillon, Bhavnita
dc.coverage.spatial	Sciences
dc.creator.researcher	Puri, Shruti
dc.date.accessioned	2017-08-21T05:48:43Z
dc.date.available	2017-08-21T05:48:43Z
dc.date.awarded	23/02/2017
dc.date.completed	19/12/2016
dc.date.registered	29/08/2012
dc.description.abstract	newline Available
dc.description.note	Summary: 113-115, References: 116-134
dc.format.accompanyingmaterial	CD
dc.format.dimensions	28cm.
dc.format.extent	134p.
dc.identifier.uri	http://hdl.handle.net/10603/169400
dc.language	English
dc.publisher.institution	Department of Food Science and Technology
dc.publisher.place	Amritsar
dc.publisher.university	Guru Nanak Dev University
dc.relation	No
dc.rights	university
dc.source.university	University
dc.subject.keyword	brown rice
dc.title	A study on the effect of degree of milling on quality parameters of different rice cultivars and their utilization as quick cooking brown rice
dc.title.alternative	NO
dc.type.degree	Ph.D.