[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Effect of physical, physiological, and chemical factors on the expression of chalkiness in rice.

Raju, G. N. and Srinivas, T. (1991) Effect of physical, physiological, and chemical factors on the expression of chalkiness in rice. Cereal Chemistry, 68 (2). 210-211, 9 ref..

[img] PDF
Cereal Chemistry, Volume-68(2 (1991) 210-211.pdf - Published Version
Restricted to Registered users only

Download (12MB) | Request a copy

Abstract

The occurrence of white belly (WB), a type of chalkiness, in rice is discussed. WB reduces the market quality of rice and predisposes the grain to cracking during milling. WB was influenced by grain size and possibly by high initial rates of starch deposition in rice grains.

Item Type: Article
Uncontrolled Keywords: CEREALS-; PHYSICAL-PROPERTIES; RICE-
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Mar 2018 08:13
Last Modified: 26 Mar 2018 08:13
URI: http://ir.cftri.com/id/eprint/8018

Actions (login required)

View Item View Item