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K. R. Bhattacharya

Central Food Technological Research Institute

61

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An improved alkali reaction test for rice quality

2007 International Journal of Food Science and Technology
- K. R. Bhattacharya
- C. M. Sowbhagya
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Citations (35)
Swelling and solubility behaviour of parboiled rice flour

2007 International Journal of Food Science and Technology
- K. R. Unnikrishnan
- K. R. Bhattacharya
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Parboiling of paddy by simple soaking in hot water

2007 International Journal of Food Science and Technology
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Influence of parboiling on rice starch structure and cooked-rice texture

1999 Journal of Texture Studies
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Starch components in hot-water soluble and insoluble fractions of rice flour.

1999 Starch-starke
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Rheology of rice-flour pastes: relationship of paste breakdown to rice quality, and a simplified Brabender viscograph test.

1995 Journal of Texture Studies
- M. R. Sandhya Rani
- K. R. Bhattacharya
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Citations (54)
Interrelationship between some structural features of paddy and indices of technological quality of rice.

1994
- G. Murugesan
- K. R. Bhattacharya
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Citations (3)
Discoloration Characteristics of Rice during Parboiling (I)

1993 Journal of the Society of Agricultural Structures, Japan
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Citations (7)
Effect of variety, parboiling and aging of rice on the texture of Idli

1991 Journal of Food Science and Technology-mysore
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Basis for varietal difference in popping expansion of rice.

1991 Journal of Cereal Science
- G. Murugesan
- K. R. Bhattacharya
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Citations (14)