Assessment of the nutritional, physical, sensory and commercial potential of three underutilized paddy land races of North East India for ready to rehydrate food industry

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Assessment of the nutritional, physical, sensory and commercial potential of three underutilized paddy land races of North East India for ready to rehydrate food industry

Cited by 4 publications

References 17 publications

Physicochemical properties, chemical composition and sensory attributes of Alpinia nigra (Gaertn.) B.L. Burtt rhizome: an underutilized spice source

Physicochemical properties, chemical composition and sensory attributes of Alpinia nigra (Gaertn.) B.L. Burtt rhizome: an underutilized spice source

Appraisal of genetic variability and detection of sequence polymorphism in the Rc and Rd loci among the pigmented and non-pigmented genotypes of rice

An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study

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