Similar Items: Variability in Contents of Thiamine and Riboflavin in Brown Rice, Crude Oil in Brown Rice and Bran-Polish, and Silicon in Hull of IR Rices
- Effect of Parboiling on Thiamin, Protein and Fat of Rice
- Properties of Fractions of Rice Hull
- Effects of Silica Level on Some Properties of Oryza sativa Straw and Hull
- Nitrogen Form and Silicon Nutrition Effects on Resistance to Blast Disease of Rice
- Thiamine improves in vitro propagation of sweetpotato [Ipomoea batatas (L.) Lam.] – confirmed with a wide range of genotypes
- Suboptimal vitamin B intakes of Zambian preschool children: Evaluation of 24-hour dietary recalls
Author: Villareal, Corazon P.
- Variability in Contents of Thiamine and Riboflavin in Brown Rice, Crude Oil in Brown Rice and Bran-Polish, and Silicon in Hull of IR Rices
- Amylopectin staling of cooked milled rices and properties of amylopectin and amylose
- Grain Quality of Rices Grown in Irrigated and Upland Cultures
- Protein Content, Distribution and Retention During Milling of Brown Rice
Author: Juliano, Bienvenido O.
- Botanical composition, chemical-analysis and cellulase solubility of rice straw from different varieties
- Properties of Poorly Digestible Fraction of Protein Bodies of Cooked Milled Rice
- Comparative Levels of Waxy Gene Product of Endosperm Starch Granules of Different Rice Ecotypes
- Aspects of Nitrogen Metabolism in the Rice Seedling
- Relative Nutritional Value of Some Rices for Growth of Tribolium castaneum Larvae
- Properties of Prolamin in Mature and Developing Rice Grain