Bhupendra Sahu

Evaluate the Effect of Processing of Chhattisgarh Local Paddy Variety to Flaked Rice (POHA) on Proximate, Chemical and Functional Characteristics

Rahul Dahare, Bhupendra Sahu & Tankesh Kumar · International Research Journal of Pure and Applied Chemistry · 2019

The present study was undertaken to study the evaluate the effect of processing of Chhattisgarh local paddy variety to flaked rice (Poha) on proximate, functional and chemical characteristics. In the proximate analysis, change in crude fat content from paddy 3.20% to 0.96% for th...

Open access Research Article 10.9734/irjpac/2019/v19i330110

Comparative Studies on Dimensional, Gravimetric and Frictional Properties of Chhattisgarh Popular Paddy Varieties for Suitability of Flaked Rice (Paha)

Rahul Dahare, Tankesh Kumar Nishad & Bhupendra Sahu · Journal of Experimental Agriculture International · 2020

The present study on different characteristics of some selected varieties of paddy was undertaken to study dimensional, gravimetric and frictional properties of paddy. The physical properties such as average length, width, thickness, geometric mean diameter, aspect ratio, spheric...

Open access Research Article 10.9734/jeai/2020/v42i230477