Nutritional quality of microwave and pressure cooked rice (Oryza sativa) varieties

Food Science and Technology International

Volumn 12, Issue 4, 2006, Pages 297-305

  Khatoon, N ^a   Prakash, J ^a  

^a UNIVERSITY OF MYSORE   (India)

Author keywords

Cooking; Dietary fibre; Digestibility; Microwave; Minerals; Pressure; Protein; Rice; Starch

Indexed keywords

FOOD PROCESSING; MICROWAVES; MOISTURE; NUTRITION; PRESSURE EFFECTS; PROTEINS; STARCH;

PRESSURE COOKING; STARCH DIGESTIBILITY;

AGRICULTURAL PRODUCTS;

PROTEINS; STARCH;

ORYZA SATIVA;

EID: 33747188869     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013206068036     Document Type: Article

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