Open AccessCarbohydrate composition of rice varieties after cooking by different methods
Author(s) -
Suman Suman,
Pinky Boora
Publication year - 2016
Publication title -
food science research journal
Language(s) - English
Resource type - Journals
eISSN - 2230-9403
pISSN - 0976-1276
DOI - 10.15740/has/fsrj/7.1/36-39
Subject(s) - food science , composition (language) , food composition data , carbohydrate , cooking methods , chemistry , biology , microbiology and biotechnology , biochemistry , wine , art , literature