✦ LIBER ✦

Basmati rice: its characteristics and identification

✍ Scribed by Shashikala Kamath; JK Charles Stephen; S Suresh; BK Barai; AK Sahoo; K Radhika Reddy; Kshirod R Bhattacharya

Publisher: John Wiley and Sons
Year: 2008
Tongue: English
Weight: 286 KB
Volume: 88
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.3286

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Development of a simple functional marke

Development of a simple functional marker for fragrance in rice and its validation in Indian Basmati and non-Basmati fragrant rice varieties

✍ Sakthivel, K. (author);Rani, N. Shobha (author);Pandey, Manish K. (author);Sivar 📂 Article 📅 2009 🏛 Springer Netherlands 🌐 English ⚖ 202 KB

Development of a simple functional marke

Development of a simple functional marker for fragrance in rice and its validation in Indian Basmati and non-Basmati fragrant rice varieties

✍ Sakthivel, K. (author);Rani, N. Shobha (author);Pandey, Manish K. (author);Sivar 📂 Article 📅 2009 🏛 Springer Netherlands 🌐 English ⚖ 202 KB

Exploration, collection and characterisa

Exploration, collection and characterisation of Basmati rice germplasm in India

✍ Bhaskar C. Patra; Sudhiranjan Dhua 📂 Article 📅 1996 🏛 Springer 🌐 English ⚖ 187 KB

Eighty-eight long, slender, scented Basmati rice germplasms were collected from North India during an exploration mission. Morpho-agronomic characterisation of the accessions revealed a significant variability in leaf length, culm length, culm number and panicle length.

Characteristics of foreshock and its ide

Characteristics of foreshock and its identification

✍ Wang, Lin-ying ;Chen, Pei-yan ;Wu, Zhong-liang ;Bai, Tong-xia 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 621 KB

A cooking quality parameter as an indica

A cooking quality parameter as an indicator of adulteration of Basmati rice

✍ Nutan M Vaingankar; Pushpa R Kulkarni 📂 Article 📅 1989 🏛 John Wiley and Sons 🌐 English ⚖ 194 KB 👁 1 views

Among various cooking quality parameters, d#erential lengthlbreadth ratio has been

Flavour production in plant cell culture

Flavour production in plant cell cultures of basmati rice (Oryza sativa L)

✍ G Suvarnalatha; M S Narayan; G A Ravishankar; L V Venkataraman 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 265 KB

## Abstract Callus cultures of naturally flavoured rice (__Oryza sativa__ var 370) called basmati were obtained on Murashige and Skoog medium with 2,4‐dichlorophenoxyacetic acid and kinetin. There was a perceptible basmati flavour in fresh callus. The volatile flavour components of basmati rice and