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Note on the comparative swelling characteristics of polished and unpolished wheat and rice during cooking.

Raghavendra Rao, S. N. and Desikachar, H. S. R. (1964) Note on the comparative swelling characteristics of polished and unpolished wheat and rice during cooking. Cereal Chemistry, 41 (4). pp. 316-319.

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Item Type: Article
Uncontrolled Keywords: relative swelling, expansion ratios, polished, unpolished rice, cooking, Triticum dicoccum
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Aug 2013 10:48
Last Modified: 02 Aug 2013 10:48
URI: http://ir.cftri.com/id/eprint/4717

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