![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Effect of parboiling on the swelling quality of rice.
Kurien, P. P. and Radhakrishnamurthy, R. and Desikachar, H. S. R. and Subrahmanyan, V. (1964) Effect of parboiling on the swelling quality of rice. Cereal Chemistry, 41. pp. 16-22.
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Cereal Chem_41_1_1964.pdf - Published Version Restricted to Registered users only Download (147kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Parboiled rice grain, swelling quality, parboiling treatment |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 12 Feb 2014 06:27 |
| Last Modified: | 12 Feb 2014 06:27 |
| URI: | http://ir.cftri.res.in/id/eprint/3961 |
Actions (login required)
 |
View Item |