K. Radhika Reddy

The fine structure of rice-starch amylopectin and its relation to the texture of cooked rice

K. Radhika Reddy, S. Zakiuddin Ali, K. R. Bhattacharya · Carbohydrate Polymers · 1993 · 155 citations

Food Chemistry, Cooked Rice, Glycobiology +4

Addressing the Dilemmas of Measuring Amylose in Rice

Melissa Fitzgerald, Christine J. Bergman, Adoracion P. Resurreccion et al. · Cereal Chemistry · 2009 · 131 citations

Engineering, Botany, Food Analysis +16

Viscoelastic properties of rice-flour pastes and their relationship to amylose content and rice quality

K. Radhika Reddy, R. Subramanian, S. Zakiuddin Ali et al. · 1994 · 83 citations

Food Chemistry, Engineering, Food Physic +14

Basmati rice: its characteristics and identification

Shashikala Kamath, JK Charles Stephen, S. Suresh et al. · Journal of the Science of Food and Agriculture · 2008 · 25 citations

Food Chemistry, Engineering, Botany +14