Physiochemical properties, proximate composition, and cooking qualities of locally grown and imported rice varieties marketed in Penang, Malaysia

International Food Research Journal

Volumn 20, Issue 3, 2013, Pages 1345-1351

  Thomas, Rachel ^a   Wan Nadiah, W A ^a   Bhat, Rajeev ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Amylose content; Cooking properties; Physiochemical properties; Proximate composition; Rice varieties

Indexed keywords

EID: 84880607105     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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