Hirannaiah, B. V. and Bhashyam, M. K. and Ali, S. Z. (2001) An improved cooking quality test for Basmati rice. Journal of Food Science and Technology, 38 (2). 116-119, 22 ref..
![[thumbnail of JFST_2001_38_2_117-119.pdf]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png "JFST_2001_38_2_117-119.pdf")
PDF
JFST_2001_38_2_117-119.pdf
Restricted to Registered users only
Download (324kB)
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | basmati rice, cooking quality, presoaking, sensory parameters |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 10 Jun 2011 10:52 |
| Last Modified: | 10 Jun 2011 10:52 |
| URI: | http://ir.cftri.res.in/id/eprint/2996 |
Actions (login required)
- View Item