Physico-chemical and cooking characteristics of some rice varieties

Brazilian Archives of Biology and Technology

Volumn 47, Issue 1, 2004, Pages 71-76

  González, Rolando J ^a   Livore, Alberto ^b   Pons, Brigitte ^c  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^c CIRAD   (France)

Author keywords

Amilose; Cooking time; Firmness; Gelatinisation; Hardness; Rice quality

Indexed keywords

EID: 19944377223     PISSN: 15168913     EISSN: None     Source Type: Journal    
DOI: 10.1590/s1516-89132004000100010     Document Type: Article

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