Quality of idli (an Indian fermented rice cake) as affected by different varieties of rice with varied amylose content.

Author

Vatsala Kaw

Date

1985

Document Type

Master Thesis

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 995 1985 F61 K38

Recommended Citation

Kaw, Vatsala, "Quality of idli (an Indian fermented rice cake) as affected by different varieties of rice with varied amylose content." (1985). Graduate Student's Output. 2611.
https://www.ukdr.uplb.edu.ph/etd-grad/2611