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Preliminary observations on cooking quality parameters as indicators of adulteration of basmati rice
Author(s) -
Vaingankar Nutan M.,
Kulkarni Pushpa R.
Publication year - 1986
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740370718
Subject(s) - food science , mathematics , chemistry
Differential length‐breadth ratio and loss of solids in cooking water have been found to be reliable indicators of adulteration of Basmati rice with Saket‐4 rice, which is one of the rice varieties used frequently for adulteration.