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Expansion of new and old rice during cooking.

Desikachar, H. S. R. and Subrahmanyan, V. (1959) Expansion of new and old rice during cooking. Cereal Chemistry, 36 (4). pp. 385-391.

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Item Type: Article
Uncontrolled Keywords: old rice, new rice, expansion
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Oct 2013 07:06
Last Modified: 21 Oct 2013 07:06
URI: http://ir.cftri.com/id/eprint/4167

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