Autor: Arbelaez, Juan David
Autor: Cruz, Maribel
Ejemplares similares: Implementing marker covariates and multi‐trait genomic selection models to improve grain milling, appearance, cooking, and edible quality in rice (<i>Oryza sativa</i> L.)
- Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time
- Kinetic Studies on Cooking of Tropical Milled Rice
- Consumer Preference and Properties of Raw and Cooked Milled Rice
- Properties of Poorly Digestible Fraction of Protein Bodies of Cooked Milled Rice
- Viscosity and Flow Properties of Cooked Milled Rice Slurries
- Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties