The CRRI obtained Aghonibora from the Titabar Regional Research Station in Assam and experiments at the institute in Orissa began in 2008. The results were encouraging. Aghonibora, had an extremely low amylose (a starch that gives rice its hardness) content. That makes the grains so very soft and gives it the amazing quality of being ready-to-eat simply after soaking in water for 45 minutes at room...
Rating: 5
Reviewer: Info Petani -
ItemReviewed: Soft Rice : Beginning of Tests - 9756people
Info Petani -
