TY - JOUR AU - Sood, D. R. AU - Singh, A. P. AU - Gupta, K. R. AU - Shilpa, PY - 2006/10/01 Y2 - 2024/03/29 TI - Influence of Storage on Aroma and Activities of Phytase, Peroxidase, Amylase and Lipase in Basmati and Non-Basmati Rice Genotypes JF - The Indian Journal of Nutrition and Dietetics JA - IJND VL - 43 IS - 10 SE - Original Articles DO - UR - https://informaticsjournals.com/index.php/ijnd/article/view/6250 SP - 443-450 AB - Rice (<em>Oryza sativa</em> 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. ER -