Physico-chemical and cooking characteristics of Azad basmati

Physico-chemical and cooking characteristics of Azad basmati

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:International food research journal 2015-01, Vol.22 (4), p.1380
Hauptverfasser: Verma, D K, Mohan, M, Prabhakar, P K, Srivastav, P P
Format: Artikel
Sprache:eng
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue 4
container_start_page 1380
container_title International food research journal
container_volume 22
creator Verma, D K
Mohan, M
Prabhakar, P K
Srivastav, P P
description
format Article
fullrecord <record><control><sourceid>proquest</sourceid><recordid>TN_cdi_proquest_journals_1698633431</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3756057441</sourcerecordid><originalsourceid>FETCH-LOGICAL-p183t-f0dae0217a89d2dd3e102b909813de62bc2aa6498370dac98c3c96acb031c9d93</originalsourceid><addsrcrecordid>eNotj81KAzEURoMoONS-Q8B1IDd3mknATSn-QUEXui53bjJOajupk-lCn94BXX2bwzl8F6IyBkE1q9peigq8W6naWnctlqXstdaANVrTVOLutf8uibPiPh4T00HSECTn_JmGD8k9jcRTHFOZEheZO7n-oSBbKkea0o246uhQ4vJ_F-L94f5t86S2L4_Pm_VWncDhpDodKGoDDTkfTAgYQZvWa-8AQ7SmZUNka--wmUn2jpG9JW41AvvgcSFu_7ynMX-dY5l2-3wehzm5A-udxfkN4C9WxEW4</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1698633431</pqid></control><display><type>article</type><title>Physico-chemical and cooking characteristics of Azad basmati</title><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><creator>Verma, D K ; Mohan, M ; Prabhakar, P K ; Srivastav, P P</creator><creatorcontrib>Verma, D K ; Mohan, M ; Prabhakar, P K ; Srivastav, P P</creatorcontrib><identifier>ISSN: 1985-4668</identifier><identifier>EISSN: 2231-7546</identifier><language>eng</language><publisher>Selangor: Universiti Putra Malaysia, Faculty of Food Science &amp; Technology</publisher><ispartof>International food research journal, 2015-01, Vol.22 (4), p.1380</ispartof><rights>Copyright Universiti Putra Malaysia, Faculty of Food Science &amp; Technology 2015</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780</link.rule.ids></links><search><creatorcontrib>Verma, D K</creatorcontrib><creatorcontrib>Mohan, M</creatorcontrib><creatorcontrib>Prabhakar, P K</creatorcontrib><creatorcontrib>Srivastav, P P</creatorcontrib><title>Physico-chemical and cooking characteristics of Azad basmati</title><title>International food research journal</title><issn>1985-4668</issn><issn>2231-7546</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNotj81KAzEURoMoONS-Q8B1IDd3mknATSn-QUEXui53bjJOajupk-lCn94BXX2bwzl8F6IyBkE1q9peigq8W6naWnctlqXstdaANVrTVOLutf8uibPiPh4T00HSECTn_JmGD8k9jcRTHFOZEheZO7n-oSBbKkea0o246uhQ4vJ_F-L94f5t86S2L4_Pm_VWncDhpDodKGoDDTkfTAgYQZvWa-8AQ7SmZUNka--wmUn2jpG9JW41AvvgcSFu_7ynMX-dY5l2-3wehzm5A-udxfkN4C9WxEW4</recordid><startdate>20150101</startdate><enddate>20150101</enddate><creator>Verma, D K</creator><creator>Mohan, M</creator><creator>Prabhakar, P K</creator><creator>Srivastav, P P</creator><general>Universiti Putra Malaysia, Faculty of Food Science &amp; Technology</general><scope>7RQ</scope><scope>7XB</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>BVBZV</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYCSY</scope><scope>Q9U</scope></search><sort><creationdate>20150101</creationdate><title>Physico-chemical and cooking characteristics of Azad basmati</title><author>Verma, D K ; Mohan, M ; Prabhakar, P K ; Srivastav, P P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-p183t-f0dae0217a89d2dd3e102b909813de62bc2aa6498370dac98c3c96acb031c9d93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Verma, D K</creatorcontrib><creatorcontrib>Mohan, M</creatorcontrib><creatorcontrib>Prabhakar, P K</creatorcontrib><creatorcontrib>Srivastav, P P</creatorcontrib><collection>Career &amp; Technical Education Database</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural &amp; Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>East &amp; South Asia Database</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><jtitle>International food research journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Verma, D K</au><au>Mohan, M</au><au>Prabhakar, P K</au><au>Srivastav, P P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physico-chemical and cooking characteristics of Azad basmati</atitle><jtitle>International food research journal</jtitle><date>2015-01-01</date><risdate>2015</risdate><volume>22</volume><issue>4</issue><spage>1380</spage><pages>1380-</pages><issn>1985-4668</issn><eissn>2231-7546</eissn><cop>Selangor</cop><pub>Universiti Putra Malaysia, Faculty of Food Science &amp; Technology</pub></addata></record>
fulltext fulltext
identifier ISSN: 1985-4668
ispartof International food research journal, 2015-01, Vol.22 (4), p.1380
issn 1985-4668
2231-7546
language eng
recordid cdi_proquest_journals_1698633431
source Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals
title Physico-chemical and cooking characteristics of Azad basmati
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-04T08%3A36%3A04IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Physico-chemical%20and%20cooking%20characteristics%20of%20Azad%20basmati&rft.jtitle=International%20food%20research%20journal&rft.au=Verma,%20D%20K&rft.date=2015-01-01&rft.volume=22&rft.issue=4&rft.spage=1380&rft.pages=1380-&rft.issn=1985-4668&rft.eissn=2231-7546&rft_id=info:doi/&rft_dat=%3Cproquest%3E3756057441%3C/proquest%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1698633431&rft_id=info:pmid/&rfr_iscdi=true