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Effect of physical, physiological, and chemical factors on the expression of chalkiness in rice.
Raju, G. N. and Srinivas, T. (1991) Effect of physical, physiological, and chemical factors on the expression of chalkiness in rice. Cereal Chemistry, 68 (2). 210-211, 9 ref..
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Cereal Chemistry, Volume-68(2 (1991) 210-211.pdf - Published Version Restricted to Registered users only Download (12MB) | Request a copy |
Abstract
The occurrence of white belly (WB), a type of chalkiness, in rice is discussed. WB reduces the market quality of rice and predisposes the grain to cracking during milling. WB was influenced by grain size and possibly by high initial rates of starch deposition in rice grains.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | CEREALS-; PHYSICAL-PROPERTIES; RICE- |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 01 Rice |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 26 Mar 2018 08:13 |
| Last Modified: | 26 Mar 2018 08:13 |
| URI: | http://ir.cftri.res.in/id/eprint/8018 |
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