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