Refine your search
Collections
Co-Authors
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Gupta, K. R.
- Influence of Storage on Aroma and Activities of Phytase, Peroxidase, Amylase and Lipase in Basmati and Non-Basmati Rice Genotypes
Abstract Views :206 |
PDF Views:1
Authors
Affiliations
1 Department of Biochemistry, Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
2 Regional Rice station, Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
3 Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
4 Department of Veterinary Pathology,SKUAST, R.S. Puram, Jammu, IN
1 Department of Biochemistry, Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
2 Regional Rice station, Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
3 Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
4 Department of Veterinary Pathology,SKUAST, R.S. Puram, Jammu, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 43, No 10 (2006), Pagination: 443-450Abstract
Rice (Oryza sativa L.) occupies the enviable prime place among food crops. Increasing productivity and sustained production of rice are critical for food and nutritional security. Rice is consumed largely in the cooked form and is also nutritious and hypoallergenic which make rice products staple food ingredients. It is also used in many value added products due to some of its unique functional properties such as flavour carrying capacity and hypoallergenity. It is a common practice to age the freshly harvested rice at least for six months before consumption.- Studies on Phytic Acid, Aroma and Leachates of Basmati Rice (Oryza sativa L.) during Storage
Abstract Views :238 |
PDF Views:0
Authors
Affiliations
1 Department of Biochemistry Regional Rice Research Station, Kaul, CCS Haryana Agricultural University, IN
1 Department of Biochemistry Regional Rice Research Station, Kaul, CCS Haryana Agricultural University, IN