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Drying characteristics of ready-to-eat komal chawal rice: processing and modeling.
- Published in:
- Journal of Food Science & Technology, 2020, v. 57, n. 5, p. 1698, doi. 10.1007/s13197-019-04203-9
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- Article
Quality of ready-to-eat komal chawal produced by brown rice parboiling method.
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- Journal of Food Science & Technology, 2019, v. 56, n. 1, p. 187, doi. 10.1007/s13197-018-3472-8
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- Article
Reactive oxygen species turnover, phenolics metabolism, and some key gene expressions modulate postharvest physiological deterioration in cassava tubers.
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- Frontiers in Microbiology, 2023, v. 14, p. 1, doi. 10.3389/fmicb.2023.1148464
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- Article
Unveiling the Implications of Organic Nutrient Management Protocols on Soil Properties, Economic Sustainability, and Yield Optimization in Fenugreek Cultivation in Acidic Soils of Northeast India.
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- Sustainability (2071-1050), 2024, v. 16, n. 16, p. 7241, doi. 10.3390/su16167241
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- Article
Water uptake in brown rice during soaking for production of no-cooking rice.
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- Agricultural Engineering International: CIGR Journal, 2019, v. 21, n. 3, p. 138
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- Article