The amylose and the amylopectin contents of rice and their influence on the cooking quality of the cereal - Concepedia

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The amylose and the amylopectin contents of rice and their influence on the cooking quality of the cereal

29

Citations

9

References

1952

Year

B. Sanjiva Rao, A. R. Vasudeva Murthy, R. S. Subrahmanya

Proceedings of the Indian Academy of Sciences - Section A

Food ChemistryHealth SciencesCooking QualityFood AnalysisFood StructureAgricultural EconomicsGrain QualityFood QualityGrain StorageAmylopectin Contents

References

	Year	Citations

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