Genetic analysis of cooking quality with reference to amylose and gelatinization temperature in rice.
Description: 74pSubject(s): Dissertation note: IARI, Division of Genetics, New Delhi Ph.D. 1976Siddiq, E.A.Item type | Current library | Call number | Status | Date due | Barcode |
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Thesis | Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute | Not for loan | T3046 |
IARI, Division of Genetics, New Delhi Ph.D. 1976
Siddiq, E.A.
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