Jump to Main Content
- Singh, Narpinder, et al. Show all 4 Authors
- Food chemistry 2003 v.82 no.3 pp. 433-439
- water uptake; enthalpy; cultivars; rice; seeds; chewiness; hardness; gelatinization; bulk density; scanning electron microscopy; temperature; cooking; cohesion; thermal properties
- ... Studies were undertaken to compare physico-chemical, morphological, thermal, cooking and textural properties of chalky and translucent kernels separated from three rice cultivars. Physico-chemical properties, such as 1000 kernel weight, bulk density, kernel hardness, length-breath (L/B) ratio and amylose content, were determined. The morphological properties of chalky and translucent kernels were ...