| Process Technology for enriched Quick Cooking Rice | |
| अन्वेषक | Prof. P. K. Chattopadhyay |
| Patent | |
| hydrated enriched quick cooking (instant) rice kernels have completely hollow core, can be cooked in boiling water within 1-2 minutes. The process involves soaking of optimal quality of parboiled rice in chemical, steam cooking under pressure, hydrating and further steam cooking with addition of chemical, followed by dehydration in stages and finally addition of vitamins. | |
| प्रभारी प्राध्यापक, IPR & IR प्रायोजित शोध एवं औद्योगिक सलाहकारिता भारतीय प्रौद्योगिकी संस्था खड़गपुर 721302 भारत ई-मेल: ipr @ sric.iitkgp.ernet.in |
संकायाध्यक्ष प्रायोजित शोध एवं औद्योगिक सलाहकारिता भारतीय प्रौद्योगिकी संस्था खड़गपुर 721302 भारत ई-मेल: deansr @ hijli.iitkgp.ernet.in |