| Type of Material: | Thesis |
| Title: | Genetic analysis of cooking quality with reference to amylose and gelatinization temperature in rice |
| Researcher: | Puri Raj Pal |
| Guide: | Siddiqi, E A |
| Department: | Department of Genetics |
| Publisher: | Indian Agricultural Research Institute |
| Place: | New Delhi |
| Year: | 1977 |
| Language: | English |
| Subject: | Agriculture | Agricultural Botany | Genetics |
| Dissertation/Thesis Note: | PhD |
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| 001 | 28209 | |
| 003 | IN-AhILN | |
| 005 | 2011-01-13 00:00:00 | |
| 008 | __ | 771231t1977||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_28209 |
| 040 | __ | |aIARI_110012|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aPuri Raj Pal|eResearcher |
| 110 | __ | |aDepartment of Genetics|bIndian Agricultural Research Institute|dNew Delhi|eIn |
| 245 | __ | |aGenetic analysis of cooking quality with reference to amylose and gelatinization temperature in rice |
| 260 | __ | |aNew Delhi|bIndian Agricultural Research Institute|c1977 |
| 502 | __ | |bPhD |
| 653 | __ | |aAgriculture |
| 653 | __ | |aAgricultural Botany |
| 653 | __ | |aGenetics |
| 700 | __ | |aSiddiqi, E A|eGuide |
| 905 | __ | |anotification |
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