| 000 | 00573nam a2200157Ia 4500 | ||
|---|---|---|---|
| 082 |
_a631.5 _bDAY-E |
||
| 100 | _aDayma, Varsha | ||
| 245 | 0 | _aEffect of degree of polishing on milling and cooking quality characteristics of rice from different paddy varieties | |
| 260 |
_aJabalpur _bJawaharlal Nehru Krishi Vishwavidyalaya Jabalpur _c2016 |
||
| 300 | _a88pg. | ||
| 502 | _bM.Tech.(Department of Post Harvest Process and Food Engineering) | ||
| 650 | _aPOST HARVEST PROCESS AND FOOD ENGINEERING | ||
| 653 | _a | ||
| 700 |
_aGuide: Tiwari, V.K. _e |
||
| 942 |
_2ddc _cTS |
||
| 999 |
_c1136492 _d1136492 |
||