Author:
KHATOON Naveeda,PRAKASH Jamuna
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference20 articles.
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2. Bhattacharjee, P. and Kulkarni, P.R. (2000). A comparative study on the physical characteristics and cooking quality parameters of commercial brands of basmati rice. Inter. J. Food Sci. Nutr. 51, 295-299.
3. Cagampang, G.B., Perez C.M. and Juliano B.O. (1972). A gel consistency test for eating quality of rice. J. Sci. Food and Agri. 24, 1589-1594.
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