Evaluation Of Quality Parameters Of Accelerated Aged Rice Under Different Ageing Conditions

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dc.contributor.authorRamasamy, D.
dc.contributor.authorSiddharth, M.
dc.contributor.authorKarthiayani, A.
dc.contributor.authorMathanghi, S.K.
dc.contributor.authorTANUVAS
dc.date.accessioned2019-09-09T06:36:22Z
dc.date.available2019-09-09T06:36:22Z
dc.date.issued2014
dc.descriptionTNV_TH_2014_MTM12002en_US
dc.description.abstractIn the present study, high-temperature heating technique in combination with tempering was tested to alternative for natural ageing. The quality of rice heated at temperatures of 130, 140 and 150° C for 2 to 3 minutes followed by tempering for 0, 120 and 150 minutes was compared to that of rice stored at ambient temperature for 6 months.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810127078
dc.keywordsFood Technologyen_US
dc.language.isoen_USen_US
dc.pages1-4en_US
dc.publisherTANUVAS, Chennaien_US
dc.subFood Technologyen_US
dc.subjectFood Technologyen_US
dc.themeFood Technologyen_US
dc.these.typeM.Tech.en_US
dc.titleEvaluation Of Quality Parameters Of Accelerated Aged Rice Under Different Ageing Conditionsen_US
dc.typeThesisen_US
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