Study of physicochemical, cooking and nutritional properties of promising rice varieties of Tamil Nadu

Study of physicochemical, cooking and nutritional properties of promising rice varieties of Tamil Nadu

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 twenty five rice varieties. The milling percentage ranged between ADT 44 (50.0) to ADT 42 (71.0). HRR% varied from IR 50 (45...

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Bibliographic Details
Main Authors:	R. Pushpa, D. Sassikumar, K. Iyyanar, R. Suresh, R. Manimaran
Format:	Article
Language:	English
Published:	Indian Society of Plant Breeders 2019-09-01
Series:	Electronic Journal of Plant Breeding
Subjects:	Physical cooking and chemical characters Correlation
Online Access:	http://ejplantbreeding.org/index.php/EJPB/article/view/3152

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