| 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 | |
| Researcher: | Pundir, Raj Pal Singh |
| University: | Banaras Hindu University |
| Language: | English |
| 3 | |
| Researcher: | Grewal, Raj Pal Singh |
| Guide: | Lodhi, G P |
| University: | Ch Charan Singh Haryana Agricultural University |
| Language: | English |