Physicochemical properties and cooking qualities of two varieties of raw and parboiled rice cultivated in the coastal region of Dakshina Kannada, India-Reference-Cited by-同舟云学术

Physicochemical properties and cooking qualities of two varieties of raw and parboiled rice cultivated in the coastal region of Dakshina Kannada, India

Published:2004-06 Issue:2 Volume:86 Page:211-216
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sujatha S.J.,Ahmad Rasheed,Rama Bhat P.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. Cooking quality of raw rice and parboiled rice;Ali;Rice process Engineering Centre Report,1977

2. Anonymous. (1997). Dakshina Kannada district at a glance. (p. 104). District statistical officer, Dakshina Kannada, Government of Karnataka (1995–96)

3. AOAC. (1970). Official Methods of Analysis. (11th ed.). Association of Official Analytical Chemists, Washington, DC

4. Changes in free amino acids, carbohydrates and proteins of maturing seeds from various peanut (Arachis hypogaea L.) cultivars;Basha;Cereal Chemistry,1976

5. Effect of milling on mineral and trace element composition of raw and parboiled rice;Deosthale;Journal of Science of the Food and Agriculture,1970

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