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QUALITY EVALUATION OF QUICK COOKING BASMATI RICE

โœ Scribed by M.N. RAMESH; SHANTHI NARASIMHAN; MAYA PRAKASH


Book ID
111341870
Publisher
John Wiley and Sons
Year
2000
Tongue
English
Weight
358 KB
Volume
23
Category
Article
ISSN
0146-9428

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Quick-cookig rice was produced by soaking milled short grain rice in water and water containing 1% and 3% of a 1 : I mixture of sodium citrate and calcium chloride with two soaking periods (15 and 30 min at room temperature). The soaked samples were cooked in an autoclave at 121 "C and 0.147 MPa pre