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Effect of degree of milling on water absorption of rice during cooking.
Desikachar, H. S. R. and Raghavendra Rao, S. N. and Ananthachar, T. K. (1965) Effect of degree of milling on water absorption of rice during cooking. Journal of Food Science and Technology, 2. pp. 110-112.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | paddy dehusking; Bangara sanna; Mysore Kaddi; Coimbatore sanna |
| 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: | 13 Mar 2010 07:19 |
| Last Modified: | 15 Feb 2012 06:58 |
| URI: | http://ir.cftri.res.in/id/eprint/3872 |
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