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  4. On Soaking Characteristics Special Reference to Parboiling
Please use this identifier to cite or link to this item: http://www.idr.iitkgp.ac.in/xmlui/handle/123456789/3046
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dc.contributor.authorBandyopadyay, Sukumar
dc.date.accessioned2014-10-16T11:49:48Z
dc.date.available2014-10-16T11:49:48Z
dc.date.issued1976
dc.identifier.govdocNB10796
dc.identifier.urihttp://www.idr.iitkgp.ac.in/xmlui/handle/123456789/3046
dc.language.isoenen
dc.publisherIIT Kharagpuren
dc.subjectMoisture diffusionen
dc.subjectMoisture heat treatmenten
dc.subjectWheat kernalen
dc.subjectMean surface areaen
dc.subjectSwellingen
dc.subjectWater moleculesen
dc.subjectHigh yielding variationen
dc.subjectPaddyen
dc.subjectSoakingen
dc.subjectParbolingen
dc.titleOn Soaking Characteristics Special Reference to Parboilingen
dc.typeThesisen
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