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/10603/375307
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.coverage.spatial | Sciences | |
| dc.date.accessioned | 2022-04-20T11:20:17Z | - |
| dc.date.available | 2022-04-20T11:20:17Z | - |
| dc.identifier.uri | http://hdl.handle.net/10603/375307 | - |
| dc.description.abstract | newline no | |
| dc.format.extent | 187p. | |
| dc.language | English | |
| dc.relation | Available | |
| dc.rights | university | |
| dc.title | Quality evaluation of different traditional and improved varieties of rice | |
| dc.title.alternative | physico-chemical, pasting, textural, starch and protein characteristics | |
| dc.creator.researcher | Parmeet Kaur | |
| dc.subject.keyword | Life Sciences | |
| dc.subject.keyword | Agricultural Sciences | |
| dc.subject.keyword | Food Science and Technology | |
| dc.description.note | Summary:140-146; References:147-187 | |
| dc.contributor.guide | Narpinder Singh | |
| dc.publisher.place | Amritsar | |
| dc.publisher.university | Guru Nanak Dev University | |
| dc.publisher.institution | Department of Food Science and Technology | |
| dc.date.registered | 2014 | |
| dc.date.completed | 2018 | |
| dc.date.awarded | 2019 | |
| dc.format.dimensions | 28cm. | |
| dc.format.accompanyingmaterial | CD | |
| dc.source.university | University | |
| dc.type.degree | Ph.D. | |
| Appears in Departments: | Department of Food Science & Technology | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 01_title.pdf | Attached File | 13.33 kB | Adobe PDF | View/Open |
| 02_certificate.pdf | 114.77 kB | Adobe PDF | View/Open | |
| 03_declaration.pdf | 150.77 kB | Adobe PDF | View/Open | |
| 04_acknoweledgement.pdf | 278.79 kB | Adobe PDF | View/Open | |
| 05_content.pdf | 188.6 kB | Adobe PDF | View/Open | |
| 06_list of tables.pdf | 161.23 kB | Adobe PDF | View/Open | |
| 07_table of figures.pdf | 150.69 kB | Adobe PDF | View/Open | |
| 08_chapter_1.pdf | 210.2 kB | Adobe PDF | View/Open | |
| 09_chapter 2.pdf | 199.79 kB | Adobe PDF | View/Open | |
| 10_chapter 3.pdf | 328.56 kB | Adobe PDF | View/Open | |
| 11_chapter 4.pdf | 2.86 MB | Adobe PDF | View/Open | |
| 12_chapter 5.pdf | 305.27 kB | Adobe PDF | View/Open | |
| 13_references.pdf | 332.73 kB | Adobe PDF | View/Open | |
| 15_kaur2018_article_variationincompositionproteina.pdf | 1.1 MB | Adobe PDF | View/Open | |
| 16_traditional and improved paddy varieties_ composition, protein, pasting, and gluten‐_fre.pdf | 310.18 kB | Adobe PDF | View/Open | |
| 80_recommendation.pdf | 13.33 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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