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Commercial methods of parboiling paddy and improvement of the quality of parboiled rice.
Subrahmanyan, V. and Desikachar, H. S. R. and Bhatia, D. S. (1955) Commercial methods of parboiling paddy and improvement of the quality of parboiled rice. Journal of Scientific and Industrial Research, 14A. pp. 110-114.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | paddy, parboiling |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 04 Milling |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Feb 2013 05:55 |
| Last Modified: | 13 Feb 2013 05:55 |
| URI: | http://ir.cftri.res.in/id/eprint/3536 |
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