ICAR Research Data Repository for Knowledge Management
Effect of degree of milling on water absorption of rice during cooking.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3872/
JFST-09-65 |
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| Title |
Effect of degree of milling on water absorption of rice during cooking.
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|
| Creator |
Desikachar, H. S. R.
Raghavendra Rao, S. N. Ananthachar, T. K. |
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| Subject |
01 Rice
04 Milling |
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| Date |
1965
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|
| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3872/1/JFST_2%283-4%29_110-112.pdf
Desikachar, H. S. R. and Raghavendra Rao, S. N. and Ananthachar, T. K. (1965) Effect of degree of milling on water absorption of rice during cooking. Journal of Food Science and Technology, 2. pp. 110-112. |
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