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Note on the comparative swelling characteristics of polished and unpolished wheat and rice during cooking.
Raghavendra Rao, S. N. and Desikachar, H. S. R. (1964) Note on the comparative swelling characteristics of polished and unpolished wheat and rice during cooking. Cereal Chemistry, 41 (4). pp. 316-319.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | relative swelling, expansion ratios, polished, unpolished rice, cooking, Triticum dicoccum |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 03 Cooking-Recipes |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 02 Aug 2013 10:48 |
| Last Modified: | 02 Aug 2013 10:48 |
| URI: | http://ir.cftri.res.in/id/eprint/4717 |
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