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  4. Pressure Parboiling of Paddy with Special Reference to Changes in Starch, Protein and Fat
Please use this identifier to cite or link to this item: http://www.idr.iitkgp.ac.in/xmlui/handle/123456789/6967
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dc.contributor.authorGandrala, Satya Prahlad-
dc.date.accessioned2016-09-07T05:33:54Z-
dc.date.available2016-09-07T05:33:54Z-
dc.date.issued1986-
dc.identifier.govdocNB11315-
dc.identifier.urihttp://www.idr.iitkgp.ac.in/xmlui/handle/123456789/6967-
dc.language.isoenen
dc.publisherIIT , Kharagpuren
dc.subjectDry Basisen
dc.subjectNanometersen
dc.subjectAngstromen
dc.subjectAmylose Solubilityen
dc.subjectWater Soluble Proteinen
dc.titlePressure Parboiling of Paddy with Special Reference to Changes in Starch, Protein and Faten
dc.typeThesisen
Appears in Collections:Pressure Parboiling of Paddy with Special Reference to Changes in Starch, Protein and Fat

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