Exploring the Diversity of Black Rice of Assam for Processing and Value Addition

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dc.contributor.authorRubeka
dc.date.accessioned2026-07-31T10:55:44Z
dc.date.issued2026
dc.descriptionRangan, Latha
dc.descriptionSingha, Siddhartha
dc.description.abstractUNDER EMBARGO
dc.identifier.otherROLL NO.206154004
dc.identifier.urihttps://gyan.iitg.ac.in/handle/123456789/3451
dc.language.isoen
dc.relation.ispartofseriesTH-3894
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.subjectBlack Rice
dc.subjectChakhao
dc.subjectCorrelation
dc.subjectFood Processing
dc.subjectGenetic Diversity
dc.subjectIn-vitro
dc.subjectNortheast India
dc.subjectOptimization
dc.subjectPigmented Rice
dc.subjectProduct Development
dc.subjectReady to Cook
dc.subjectValue Chain
dc.titleExploring the Diversity of Black Rice of Assam for Processing and Value Addition
dc.typeThesis

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