Physicochemical properties, eating and cooking quality and genetic variability: a comparative analysis in selected rice varieties of South India
Abstract The physicochemical characteristics and digestibility properties of rice are greatly influenced by its genetic variability. In this study, we attempt to understand the overall quality of five traditional and popularly consumed rice varieties of Kerala. The major traits affecting the eating...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2023-11-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-023-00164-x |