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Varietal differences in puffing quality of paddy.

Srinivas, T. and Lakshmi, T. K. and Desikachar, H. S. R. (1974) Varietal differences in puffing quality of paddy. Journal of Food Science and Technology, 11 (3). pp. 134-135. ISSN 0022-1155

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Abstract

Wide varietal variation has been found in the puffirig quality of paddy. There seems to be no consistent relation between puffing quality and amylose content, although some w~y typel were the best puffers. There was no relation between protein content and puffing quality.

Item Type: Article
Uncontrolled Keywords: puffing quality, paddy
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 04 Milling
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Sep 2013 09:25
Last Modified: 20 Sep 2013 09:25
URI: http://ir.cftri.com/id/eprint/11259

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