The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

On the Completion of Cooking in Rice


Affiliations
1 Paddy Processing Research Centre, Tiruvarur-610108, India
     

   Subscribe/Renew Journal


The cooking and eating characteristics of rices are related to their amylose: amylopectin ratio.
User
Notifications

Abstract Views: 300

PDF Views: 2




  • On the Completion of Cooking in Rice

Abstract Views: 300  |  PDF Views: 2

Authors

P. Pillaiyar
Paddy Processing Research Centre, Tiruvarur-610108, India
R. Mohandoss
Paddy Processing Research Centre, Tiruvarur-610108, India

Abstract


The cooking and eating characteristics of rices are related to their amylose: amylopectin ratio.