The Indian Journal of Nutrition and Dietetics

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On the Completion of Cooking in Rice


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

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The cooking and eating characteristics of rices are related to their amylose: amylopectin ratio.
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  • On the Completion of Cooking in Rice

Abstract Views: 202  |  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.