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PHYSICO-CHEMICAL AND COOKING QUALITY TRAITS OF SELECTED BLA..:
P. VIJAYA SHAMA, G. NIRMALA DEVI*, K. LAKSHMI and B. KRISHNA VENI**
https://epubs.icar.org.in/index.php/TJRA/article/view/132862/49153. , 2022
Link:
https://epubs.icar.org.in/index.php/TJRA/article/view/..
RT Journal T1
PHYSICO-CHEMICAL AND COOKING QUALITY TRAITS OF SELECTED BLACK RICE (Oryza sativa L.) VARIETIES
UL https://suche.suub.uni-bremen.de/peid=base-fticar:oai:ojs3.epubs.icar.org.in:article_132862&Exemplar=1&LAN=DE A1 P. VIJAYA SHAMA, G. NIRMALA DEVI*, K. LAKSHMI and B. KRISHNA VENI** PB Acharya N. G. Ranga Agricultural University, Guntur YR 2022 K1 Black rice K1 Burma black K1 Correlation K1 Physical-chemical traits K1 Cooking quality traits JF https://epubs.icar.org.in/index.php/TJRA/article/view/132862/49153 LK http://dx.doi.org/https://epubs.icar.org.in/index.php/TJRA/article/view/132862 DO https://epubs.icar.org.in/index.php/TJRA/article/view/132862 SF ELIB - SuUB Bremen
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