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‘Intan’ variety of paddy (Oryza sativa) was tested for puffing. It was parboiled under a wide range of paddy moisture content, steaming pressure and time, as also temperature and time of sand heating. The resulting milled rices were studied for their diverse properties including puffing. Indices of starch changes in the samples were calculated as: (1) gelatinisation index from the solubility of amylose...
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