Madras Agricultural Journal
Loading.. Please wait
Cultivate Knowledge Together
Research Article | Open Access | Peer Review

Physicochemical Properties and Cooking Characteristics of Some Cultures of Rice

P.Thenammal P.Kasivishwalingam K.R.KaraiGowder V.Subramanian S.Ramaiah R.Janarthanan A.Dhakshinamurthy
Volume : 62
Issue: Jun-jun
Pages: 360 - 363
DOI: https://doi.org/10.29321/MAJ.10.003095
Download

Abstract

Sixteen promissing cultures of rice were assessed for physical properties.chemical composition and cooking qualities.Culture 7711 prooves to be the best with fine grain,high protein and amylose levels.It also takes less cooking time and shows higher water uptake and sweling number.

DOI
https://doi.org/10.29321/MAJ.10.003095
Pages
360 - 363
Creative Commons
Copyright
© The Author(s), 2026. Published by Madras Agricultural Students' Union in Madras Agricultural Journal (MAJ). This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited by the user.

Keywords

footer

Get In Touch

For MASU related issues :
PUBLISHER
SECRETARY
Madras Agricultural Students Union
Tamil Nadu Agricultural University
Coimbatore - 641 003
Tamil Nadu, India.

For MAJ related issues :
EDITOR-IN-CHIEF
Madras Agricultural Journal (MAJ)
Madras Agricultural Students Union
Tamil Nadu Agricultural University
Coimbatore - 641 003
Tamil Nadu, India.

Contact Us

Mobile: +91 8300947681

Email: maj@tnau.ac.in

Quick Links

Home

About us

Publications

Editorial Board

MASU

Contact Us

Creative Commons License
The MAJ publications are licensed under a Creative Commons Attribution 4.0 International License.

© Madras Agricultural Journal. Website design – All rights reserved.