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An improved cooking quality test for Basmati rice.

Hirannaiah, B. V. and Bhashyam, M. K. and Ali, S. Z. (2001) An improved cooking quality test for Basmati rice. Journal of Food Science and Technology, 38 (2). 116-119, 22 ref..

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Item Type: Article
Uncontrolled Keywords: basmati rice, cooking quality, presoaking, sensory parameters
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Jun 2011 10:52
Last Modified: 10 Jun 2011 10:52
URI: http://ir.cftri.com/id/eprint/2996

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