![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
The relative effects of enzymatic and physical changes during storage on the culinary properties of rice.
Desikachar, H. S. R. and Subrahmanyan, V. (1960) The relative effects of enzymatic and physical changes during storage on the culinary properties of rice. Cereal Chemistry, 37 (1). pp. 1-8.
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
CEREAL CHEMISTRY 37_1_1960.pdf - Published Version Restricted to Registered users only Download (234kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | cooking quality, old rice, amylases, culinary properties, physicochemical properties |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 01 Oct 2013 11:11 |
| Last Modified: | 01 Oct 2013 11:11 |
| URI: | http://ir.cftri.res.in/id/eprint/6086 |
Actions (login required)
 |
View Item |