Cooking and physiochemical properties of rice were studied in the nine popular traditional
varieties of Tamil Nadu. The objective of the study was to determine the physical …

Milled rice from nine aromatic cultivars was evaluated for physicochemical, cooking, and
antioxidant properties. Physical parameters measured were milling outrun, head rice yield …

Morphological, physicochemical and cooking properties of some Indian rice cultivars (four
non-basmati, namely Jaya, P-44, HKR-120, Sharbati and two basmati, namely HBC-19 and …

The study has been undertaken to investigate the physico-chemical, cooking and nutritional
qualities of selected traditional rice varieties of Tamil Nadu. Significant variations (p< 0.05) …

The present study was aimed to compare proximate composition, physical, and cooking
properties of locally cultivated rice varieties of Kashmir division viz.; SR-1, K-448, and K-39 …

The present study was aimed to compare physiochemical and cooking properties of high
yielding rice varieties of Tamil Nadu. Various physiochemical properties were studied in …

The objective of the present investigation was to assess the physicochemical and cooking
properties of Indian rice cultivars grown locally by farmers. Results reported the highest …

This study was aimed to evaluate the physicochemical, textural, sensory and antioxidative
attributes of various rice products such as boiled rice, beaten rice, popped rice, puffed rice …

The present study has been undertaken to investigate the physico‐chemical, cooking
qualities followed by proximate composition, phytochemical, and antioxidant properties of …

Brown rice consumption can help address rice self-sufficiency due to its higher milling
recovery. Regular consumption of nutrient-rich brown rice may also help reduce the risks of …