Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars

Food Chemistry

Volumn 89, Issue 2, 2005, Pages 253-259

  Singh, Narpinder ^a   Kaur, Lovedeep ^a   Singh Sodhi, Navdeep ^a   Singh Sekhon, Kashmira ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Amylose; Cooking; Milled rice; Physicochemical; Texture

Indexed keywords

AMYLOSE;

ARTICLE; BULK DENSITY; COOKING; CORRELATION ANALYSIS; CULTIVAR; FOOD ANALYSIS; HARDNESS; INDIA; PHYSICAL CHEMISTRY; PHYTOCHEMISTRY; REACTION TIME; RICE; SOLID; WATER TRANSPORT;

ORYZA SATIVA (INDICA CULTIVAR-GROUP);

EID: 4143103626     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.02.032     Document Type: Article

References (22)

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