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Authors
Affiliations
1 Department of Food Science & Technology, Jawaharlal Nehru Agricultural University, Jabalpur, M. P. 482004, IN
2 Department of Food Science & Technology Jawaharlal Nehru Agricultural University Jabalpur M. P. 482004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 27, No 9 (1990), Pagination: 277-281
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.