| 1 | Genetic analysis of cooking quality with reference to amylose and gelatinization temperature in rice |
| Researcher: | Puri Raj Pal |
| Guide: | Siddiqi, E A |
| University: | Indian Agricultural Research Institute |
| Language: | English |
| 2 | Some aspects of biosynthesis of natural fats in ripening seeds |
| Researcher: | Singh, Raj Pal |
| University: | Indian Agricultural Research Institute |
| Language: | English |