Sanjiva Rao, B. ; Vasudeva Murthy, A. R. ; Subrahmanya, R. S. (1952) The amylose and the amylopectin contents of rice and their influence on the cooking quality of the cereal Proceedings of the Indian Academy of Sciences, Section B, 36 (2). pp. 70-80. ISSN 0370-0097
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Official URL: http://www.ias.ac.in/j_archive/procb/36/2/70-80/vi...
Related URL: http://dx.doi.org/10.1007/BF03050178
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| Item Type: | Article |
|---|---|
| Source: | Copyright of this article belongs to Indian Academy of Sciences. |
| ID Code: | 32204 |
| Deposited On: | 18 May 2011 13:21 |
| Last Modified: | 17 May 2016 14:59 |
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