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The relative effects of enzymatic and physical changes during storage on the culinary properties of rice.

Desikachar, H. S. R. and Subrahmanyan, V. (1960) The relative effects of enzymatic and physical changes during storage on the culinary properties of rice. Cereal Chemistry, 37 (1). pp. 1-8.

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Item Type: Article
Uncontrolled Keywords: cooking quality, old rice, amylases, culinary properties, physicochemical properties
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Oct 2013 11:11
Last Modified: 01 Oct 2013 11:11
URI: http://ir.cftri.com/id/eprint/6086

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