Shodhganga : a reservoir of Indian theses @ INFLIBNET
The Shodhganga@INFLIBNET Centre provides a platform for research students to deposit their Ph.D. theses and make it available to the entire scholarly community in open access.
Please use this identifier to cite or link to this item:
http://hdl.handle.net/10603/205012
| Title: | Effect of degree of milling on physicochemical nutritional and organoleptic qualities of selected rice varieties |
| Researcher: | Vijayalaxmi Kamaraddi |
| Guide(s): | Jamuna Prakash |
| Keywords: | Brown Rice Rice Rice Consumption Rice Polishing Rice Production - India Rice Varieties |
| University: | University of Mysore |
| Completed Date: | 2016 |
| Abstract: | newline |
| Pagination: | |
| URI: | http://hdl.handle.net/10603/205012 |
| Appears in Departments: | Department of Studies in Food Scinece and Nutrition |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 01_title.pdf | Attached File | 8.36 kB | Adobe PDF | View/Open |
| 02_declaration.pdf | 88.52 kB | Adobe PDF | View/Open | |
| 03_certificate.pdf | 74.32 kB | Adobe PDF | View/Open | |
| 04_abstract.pdf | 12.2 kB | Adobe PDF | View/Open | |
| 05_acknowledgement.pdf | 38.4 kB | Adobe PDF | View/Open | |
| 06_table of content.pdf | 245.71 kB | Adobe PDF | View/Open | |
| 07_list of figures.pdf | 106.32 kB | Adobe PDF | View/Open | |
| 08_list of tables.pdf | 193.78 kB | Adobe PDF | View/Open | |
| 09_list of abbreviations.pdf | 96.75 kB | Adobe PDF | View/Open | |
| 10_introduction.pdf | 228.59 kB | Adobe PDF | View/Open | |
| 11_review of literature.pdf | 477.42 kB | Adobe PDF | View/Open | |
| 12_materials and methods.pdf | 803.51 kB | Adobe PDF | View/Open | |
| 13_results and discussion.pdf | 1.26 MB | Adobe PDF | View/Open | |
| 14_conclusion.pdf | 110.2 kB | Adobe PDF | View/Open | |
| 15_references.pdf | 246.92 kB | Adobe PDF | View/Open | |
| 16_list of publications.pdf | 100.73 kB | Adobe PDF | View/Open |
Items in Shodhganga are licensed under Creative Commons Licence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0).
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