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Effect of degree of milling on water absorption of rice during cooking.

Desikachar, H. S. R. and Raghavendra Rao, S. N. and Ananthachar, T. K. (1965) Effect of degree of milling on water absorption of rice during cooking. Journal of Food Science and Technology, 2. pp. 110-112.

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Item Type: Article
Uncontrolled Keywords: paddy dehusking; Bangara sanna; Mysore Kaddi; Coimbatore sanna
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: 13 Mar 2010 07:19
Last Modified: 15 Feb 2012 06:58
URI: http://ir.cftri.com/id/eprint/3872

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