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.
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| 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 |
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