1. Shodhganga@INFLIBNET
  2. University of Mysore
  3. Department of Biochemistry
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/209834
Title: Lowering of starch digestibility by modification of inherent starch by cross linking in rice Oryza sativa L varieties
Researcher: Hameedabanu N. Itagi
Guide(s): Singh, Vasudeva
Keywords: Black Rice
Brown Rice
Oryza sativa L.
Red Rice
Rice Starch
Rice Varieties
White (Milled) Rice
University: University of Mysore
Completed Date: 2016
Abstract: newline
Pagination: 
URI: http://hdl.handle.net/10603/209834
Appears in Departments:Department of Biochemistry

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01_title.pdfAttached File148.78 kBAdobe PDFView/Open
02_declaration.pdf149.42 kBAdobe PDFView/Open
03_certificate.pdf149.08 kBAdobe PDFView/Open
04_acknowledgements.pdf164.53 kBAdobe PDFView/Open
05_abstract.pdf166.16 kBAdobe PDFView/Open
06_contents.pdf135.46 kBAdobe PDFView/Open
07_list of tables.pdf175.08 kBAdobe PDFView/Open
08_list of figures.pdf174.63 kBAdobe PDFView/Open
09_list of abbreviations.pdf218.71 kBAdobe PDFView/Open
10_chapter 1.pdf570.49 kBAdobe PDFView/Open
11_chapter 2.pdf1.56 MBAdobe PDFView/Open
12_chapter 3.pdf447.95 kBAdobe PDFView/Open
13_chapter 4.pdf739.39 kBAdobe PDFView/Open
14_chapter 5.pdf941.13 kBAdobe PDFView/Open
15_chapter 6.pdf931.17 kBAdobe PDFView/Open
16_conclusion.pdf296.3 kBAdobe PDFView/Open
17_bibliography.pdf506.12 kBAdobe PDFView/Open
18_list of publications.pdf330.98 kBAdobe PDFView/Open
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