Physicochemical properties and cooking qualities of two varieties of raw and parboiled rice cultivated in the coastal region of Dakshina Kannada, India

Food Chemistry

Volumn 86, Issue 2, 2004, Pages 211-216

  Sujatha, S J ^a   Ahmad, Rasheed ^a   Bhat, P Rama ^a  

^a MANGALORE UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOSE; CARBOHYDRATE; FAT; PROTEIN; SUGAR;

ANALYTIC METHOD; ARTICLE; COOKING; CORRELATION ANALYSIS; ENERGY; FOOD; FOOD ANALYSIS; FOOD PROCESSING; INDIA; PARAMETER; PHYSICAL CHEMISTRY; PLANT FIBER; QUALITY CONTROL; RICE; SAMPLE; SEASONAL VARIATION; STATISTICAL SIGNIFICANCE; TILLAGE; VARIETAS;

EID: 1442312087     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.08.018     Document Type: Article

References (21)

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