Open AccessComparative studies on cooking qualities of aged brown and polished rice, Oryza sativa
Author(s) -
K. R. Tiwari,
Neha Pachlasiya,
H. L. Sharma
Publication year - 2017
Publication title -
bioscience biotechnology research communications
Language(s) - English
Resource type - Journals
eISSN - 2321-4007
pISSN - 0974-6455
DOI - 10.21786/bbrc/10.3/30
Subject(s) - oryza sativa , brown rice , biology , horticulture , botany , food science , biochemistry , gene