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Prevention of off-flavours due to fermentation in the commercial production of parboiled rice.
Desikachar, H. S. R. and Majumder, S. K. and Pingale, S. V. and Swaminathan, M. and Subrahmanyan, V. (1955) Prevention of off-flavours due to fermentation in the commercial production of parboiled rice. Bulletin of Central Food Technological Research Institute, 5 (3). pp. 50-53.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | parboiled rice off flavour soaking process fermentation |
| Subjects: | 600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 21 Cereals > 01 Rice |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 26 Sep 2021 08:13 |
| Last Modified: | 26 Sep 2021 08:13 |
| URI: | http://ir.cftri.res.in/id/eprint/5016 |
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