Influence of Storage on Aroma and Activities of Phytase, Peroxidase, Amylase and Lipase in Basmati and Non-Basmati Rice Genotypes
AbstractRice (Oryza sativa L.) occupies the enviable prime place among food crops. Increasing productivity and sustained production of rice are critical for food and nutritional security. Rice is consumed largely in the cooked form and is also nutritious and hypoallergenic which make rice products staple food ingredients. It is also used in many value added products due to some of its unique functional properties such as flavour carrying capacity and hypoallergenity. It is a common practice to age the freshly harvested rice at least for six months before consumption.
Download data is not yet available.
Metrics Loading ...
How to Cite
Sood, D. R., Singh, A. P., Gupta, K. R., & Shilpa, . (2006). Influence of Storage on Aroma and Activities of Phytase, Peroxidase, Amylase and Lipase in Basmati and Non-Basmati Rice Genotypes. The Indian Journal of Nutrition and Dietetics, 43(10), 443–450. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6250
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at firstname.lastname@example.org for permissions related to commercial use of the article(s).