Corpus ID: 82029798

Physico-chemical properties of different kind of rice water and their effect on diarrhoea causing bacteria and dandruff causing fungi

@article{Awasthi2011PhysicochemicalPO,
  title={Physico-chemical properties of different kind of rice water and their effect on diarrhoea causing bacteria and dandruff causing fungi},
  author={Shruti Awasthi and Anwesha Das and Chumki Bhattacharjee},
  journal={The Journal of Phytology},
  year={2011},
  volume={3},
  pages={33-36}
}
Rice water has been used for curing various ailments. [...] Key Result Length and breadth of the reported varieties ranges from 6–7.8mm and 4.5–5.5mm. The highest amylose (28%) was estimated in Gobindo bhog non - boiled rice followed by Sona Masori half boiled rice (24.2%) and lowest (18.6%) were Saffola arise active rice and Kerala rice. Alkali spreading value ranges from 3.0 to 3.9 of the tested varieties. Cooking time varied from 11min to 31min among the tested rice varieties.Expand

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