On the Completion of Cooking in Rice

Jump To References Section

Authors

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

Abstract

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

Downloads

Download data is not yet available.

Downloads

Published

1981-11-01

How to Cite

Pillaiyar, P., & Mohandoss, R. (1981). On the Completion of Cooking in Rice. The Indian Journal of Nutrition and Dietetics, 18(11), 385–390. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/12678

Issue

Volume 18, Issue 11, November 1981

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).