Milling, Physical and Cooking Characteristics of Some Promising Paddy Varieties of Madhya Pradesh

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Authors

  • D. K. Nafde
     Department of Food Science & Technology, Jawaharlal Nehru Agricultural University, Jabalpur, M. P. 482004 ,IN
  • L. P. Rajput
     Department of Food Science & Technology Jawaharlal Nehru Agricultural University Jabalpur M. P. 482004 ,IN
  • O. P. Gupta
     Department of Food Science & Technology Jawaharlal Nehru Agricultural University Jabalpur M. P. 482004 ,IN
  • A. Mishra
     Department of Food Science & Technology Jawaharlal Nehru Agricultural University Jabalpur M. P. 482004 ,IN

Abstract

The physical properties like dimension, density, bulk density, porosity, frictional properties of grains are important in their processing, handling and storage. Few of these physical properties also influence the cooking and eating quality of its rice. For getting optimum yields in milling and for proper cooking, the knowledge of their physical properties is important, which needs to be investigated in the recently released varieties of paddy.

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Published

1990-09-01

How to Cite

Nafde, D. K., Rajput, L. P., Gupta, O. P., & Mishra, A. (1990). Milling, Physical and Cooking Characteristics of Some Promising Paddy Varieties of Madhya Pradesh. The Indian Journal of Nutrition and Dietetics, 27(9), 277–281. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/7790

Issue

Volume 27, Issue 9, September 1990

Section

Articles

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