Milling, Physical and Cooking Characteristics of Some Promising Paddy Varieties of Madhya Pradesh


Abstract

The physical properties like dimension, density, bulk density, porosity, frictional properties of grains are important in their processing, handling and storage. Few of these physical properties also influence the cooking and eating quality of its rice. For getting optimum yields in milling and for proper cooking, the knowledge of their physical properties is important, which needs to be investigated in the recently released varieties of paddy.

Subject Discipline

Health Care and Hospital Management

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