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Optimisation and utilisation of resistant starch for value addition in rice products
The present study was undertaken to standardise processing treatments for optimising resistant starch (RS) formation in rice starch and to evaluate the changes in rice starch properties. The study also aimed to standardise rice flour supplemented with RS, to evaluate its quality attributes during st...
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| Formato: | Ph.D Thesis |
| Publicado em: |
Vellanikkara
Department of Home Science, College of Horticulture
2014
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