Studies on accelerated aging of paddy and rice

By:

Hasan, Ashadi

Material type: Text

TextPublication details: Ludhian PAU 2011Edition: Processing and Food EngineeringDescription: 29cm. ; 63Subject(s):

DDC classification:

T 633.18 H41S

Summary: Accelerated aging process on paddy and rice can improve the quality of rice in terms of physicochemical, cooking and textural properties. Investigations were conducted to study the effect of steam treatment of paddy (PR-116) and heat treatment of milled r

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 633.18 H41S (Browse shelf(Opens below))	Not for loan		250679

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Accelerated aging process on paddy and rice can improve the quality of rice in terms of physicochemical, cooking and textural properties. Investigations were conducted to study the effect of steam treatment of paddy (PR-116) and heat treatment of milled r

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