Physico-chemical characteristics, cooking quality and sensory attributes of microwave cooked rice varieties

Food Science and Technology Research

Volumn 13, Issue 1, 2007, Pages 35-40

  Khatoon, Naveeda ^a   Prakash, Jamuna ^a  

^a UNIVERSITY OF MYSORE   (India)

Author keywords

Amylose; Equilibrium moisture content; Flavour; Gel consistency; Length width ratio; Texture; Water uptake ratio

Indexed keywords

EID: 35348838055     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.13.35     Document Type: Article

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