Ejemplares similares: Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties
- Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety
- Effects of soaking and steaming regimes on the quality of artisanal parboiled rice
- Non-Destructive Determination of Starch Gelatinization, Head Rice Yield, and Aroma Components in Parboiled Rice by Raman and NIR Spectroscopy
- Influence of sugar reduction strategy on the baking properties of cookies
- Properties of Lintnerized Starch Granules From Rices Differing in Amylose Content and Gelatinization Temperature
- Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature
Autor: Zohoun, E.V.
Autor: Ndindeng, S.A.
- Rapport final de l’atelier des parties prenantes du Laboratoire Vivant de Bouake sur les régimes alimentaires sains et nutritifs en Côte d'Ivoire 12-14 juillet 2023
- The adoption and impacts of improved parboiling technology for rice value chain upgrading on the livelihood of women rice parboilers in Benin
- Final report of the Bouake HealthyDiets4Africa Living Lab Stakeholder Workshop, 12-14 July 2023
- Drivers of adoption and impacts of the improved GEM parboiling system for rice value chain upgrading on livelihood of women rice parboilers in Benin
- Performance Evaluation and Field Characterization of the Sifang Mini Rice Combine Harvester
- Report of Training on Rice Postharvest Loss Reduction and Mycotoxin Control in Cereals