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Pillaiyar, P.
- On the Completion of Cooking in Rice
Abstract Views :204 |
PDF Views:2
Authors
P. Pillaiyar
1,
R. Mohandoss
1
Affiliations
1 Paddy Processing Research Centre, Tiruvarur-610108, IN
1 Paddy Processing Research Centre, Tiruvarur-610108, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 18, No 11 (1981), Pagination: 385-390Abstract
The cooking and eating characteristics of rices are related to their amylose: amylopectin ratio.- Rice Bran as Feed and Food
Abstract Views :175 |
PDF Views:2
Authors
Affiliations
1 Paddy Processing Research Center, Tiruvarur - 610 108, IN
1 Paddy Processing Research Center, Tiruvarur - 610 108, IN