Physicohemical basis for the preferential uses of certain rice varieties
Authors:
- 1 January 1984
- journal article
- research article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 34 (4) , 253-259
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- A gel consistency test for eating quality of riceJournal of the Science of Food and Agriculture, 1973
- AMYLOSE CONTENT AND PUFFED VOLUME OF PARBOILED RICEJournal of Food Science, 1973
- Effect of parboiling on some physicochemical properties of riceJournal of Agricultural and Food Chemistry, 1970
- The application of the anthrone reagent to the estimation of starch in cerealsJournal of the Science of Food and Agriculture, 1956
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951
- A PHOTOMETRIC ADAPTATION OF THE SOMOGYI METHOD FOR THE DETERMINATION OF GLUCOSEJournal of Biological Chemistry, 1944