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Varietal differences in puffing quality of paddy.
Srinivas, T. and Lakshmi, T. K. and Desikachar, H. S. R. (1974) Varietal differences in puffing quality of paddy. Journal of Food Science and Technology, 11 (3). pp. 134-135. ISSN 0022-1155
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Joumal of Food Science and Technology, Vol. 11, No.3, May-June 1974, pp. 134-135.pdf - Published Version Restricted to Registered users only Download (73kB) |
Abstract
Wide varietal variation has been found in the puffirig quality of paddy. There seems to be no consistent relation between puffing quality and amylose content, although some w~y typel were the best puffers. There was no relation between protein content and puffing quality.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | puffing quality, paddy |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 04 Milling |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 20 Sep 2013 09:25 |
| Last Modified: | 20 Sep 2013 09:25 |
| URI: | http://ir.cftri.res.in/id/eprint/11259 |
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