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Authors
Affiliations
1 Department of Biochemistry Regional Rice Research Station, Kaul, CCS Haryana Agricultural University, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 37, No 12 (2000), Pagination: 398-403
Abstract
Rice, the major staple cereal food in many parts of the world, is used as a supplementary food in many countries. It is a common practice to age the freshly harvested rice at least for six months before consumption. Storage induced aging has both desirable and undesirable effects on the end products, depending upon storage conditions and rice variety. Aromatic rice has been very popular and command a higher price in the rice market than non aromatic rice varieties. Aroma is the result of genetic factors and environment.
