Aleurone thickness and its relation to patterns of breakage of rice caryopsis during cooking

dc.contributor.author	Nadaf, A.B.
dc.contributor.author	Krishnan, S.
dc.date.accessioned	2015-06-03T07:39:39Z
dc.date.available	2015-06-03T07:39:39Z
dc.date.issued	2002
dc.identifier.citation	International Rice Research Notes. 27(1); 2002; 23-24.	en_US
dc.identifier.uri	http://irgu.unigoa.ac.in/drs/handle/unigoa/1336
dc.description.abstract	Efforts are made to determine the reasons for specific patterns of breakage of the aleurone in the caryopsis among the 16 varieties of rice during cooking, with special reference to longitudinal breakage.
dc.publisher	IRRI	en_US
dc.subject	Botany	en_US
dc.title	Aleurone thickness and its relation to patterns of breakage of rice caryopsis during cooking	en_US
dc.type	Journal article	en_US