1. Shodhganga@INFLIBNET
  2. University of Mysore
  3. Department of Biochemistry
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/349879
Title: Quality profile of pigmented rice varieties nutraceutical potential and effects of processing on the quality
Researcher: Rajarajeswari, J.
Guide(s): Khanum, Farhath
Keywords: Antioxidant
Antioxidant property
Bioaccessibility
Biochemistry and Molecular Biology
Biology and Biochemistry
Life Sciences
Parboiling
Pigmented rice
Red rice
University: University of Mysore
Completed Date: 2020
Abstract: newline
Pagination: 
URI: http://hdl.handle.net/10603/349879
Appears in Departments:Department of Biochemistry

Files in This Item:
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01_title.pdfAttached File6.54 kBAdobe PDFView/Open
02_declaration.pdf252.64 kBAdobe PDFView/Open
03_certificate.pdf56.52 kBAdobe PDFView/Open
04_acknowledgement.pdf91.05 kBAdobe PDFView/Open
05_content.pdf221.26 kBAdobe PDFView/Open
06_list of figures.pdf180.92 kBAdobe PDFView/Open
07_list of tables.pdf253.84 kBAdobe PDFView/Open
08_list of abbreviations.pdf178.7 kBAdobe PDFView/Open
09_abstract.pdf178.33 kBAdobe PDFView/Open
10_chapter 1.pdf843.83 kBAdobe PDFView/Open
11_chapter 2.pdf871.83 kBAdobe PDFView/Open
12_chapter 3.pdf1.07 MBAdobe PDFView/Open
13_chapter 4.pdf974.64 kBAdobe PDFView/Open
14_chapter 5.pdf915.64 kBAdobe PDFView/Open
15_chapter 6.pdf798.28 kBAdobe PDFView/Open
16_chapter 7.pdf975.89 kBAdobe PDFView/Open
17_bibliography.pdf740.44 kBAdobe PDFView/Open
80_recommendation.pdf983.74 kBAdobe PDFView/Open
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