Physical, milling, cooking, and pasting characteristics of different rice varieties grown in the valley of Kashmir India
In the present study, three different rice varieties, namely frome chena (FC), safaid chena (SC), and barkat chena (BC), were evaluated for various quality aspects in terms of physical, milling, cooking, and pasting characteristics. Among the three rice varieties SC had the highest thousand kernel w...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2016-12-01
|
| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2016.1178694 |