Expansion of new and old rice during cooking.

Desikachar, H. S. R. and Subrahmanyan, V. (1959) Expansion of new and old rice during cooking. Cereal Chemistry, 36 (4). pp. 385-391.

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Item Type:	Article
Uncontrolled Keywords:	old rice, new rice, expansion
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Oct 2013 07:06
Last Modified:	21 Oct 2013 07:06
URI:	http://ir.cftri.res.in/id/eprint/4167

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