OPTIMIZATION OF PROCESS PARAMETERS FOR ENHANCING THE COOKING CHARACTERISTICS OF ENZYMATICALLY PRETREATED BROWN RICE (PSD-15)

ANJINEYULU KOTHAKOTA*, J. P. PANDEY, A. H. AHMAD, ANUPAMA SINGH AND ANIL KUMAR Department of Post Harvest Process & Food Engineering, College of Technology, G. B. Pant University of Agriculture & Technology, Pantnager 263 145, Uttarakhand, INDIA Department of Veterinary Pharmacology & Toxicology, College of Veterinary Sciences, G. B. Pant University of Agriculture & Technology, Pantnager 263 145, Uttarakhand, INDIA Department of Food Science & Technology, College of Agriculture, G. B. Pant University of Agriculture and Technology, Pantnager 263 145, Uttarakhand, INDIA e-mail: kothakotaanjanikumar23@gmail.com