[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Expansion of new and old rice during cooking.

Desikachar, H. S. R. and Subrahmanyan, V. (1959) Expansion of new and old rice during cooking. Cereal Chemistry, 36 (4). pp. 385-391.

[img] PDF
Cereal Chemistry, Volume-36(4 (1959) 385-391.pdf - Published Version
Restricted to Registered users only

Download (183kB)

Item Type: Article
Uncontrolled Keywords: old rice, new rice, expansion
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Oct 2013 07:06
Last Modified: 21 Oct 2013 07:06
URI: http://ir.cftri.res.in/id/eprint/4167

Actions (login required)

View Item View Item