Effect of Hydrothermal Treatment on Cooking Quality Characteristics of Professor Jayashankar Telangana Agricultural University (PJTAU) Pre-release Rice Cultivars
Nazneen Begum, T. Supraja, B. Anila Kumari & Ch. Damodar Raju · Journal of Advances in Biology & Biotechnology · 2026
Rice (Oryza sativa L.) cultivars exhibit considerable variation in cooking quality due to differences in their physicochemical and starch characteristics. The present study was undertaken to evaluate the cooking quality characteristics of selected Professor Jayashankar Telangana...
Open access
Research Article
10.9734/jabb/2026/v29i104479