Cooking and eating quality of rice is predominantly influenced by various physio-chemical characteristics of starch. This study was aimed to characterize the physio-chemical properties of starch in commercially and traditionally cultivated rice varieties using Rapid Viscosity Analyser (RVA) in relation to identify the genotype with prominent starch composition to maximize the consumer’s acceptability. | Characterization of physio-chemical properties of starch among traditional and commercial varieties of rice Oryza sativa L. using rapid visco analyser
