Author: Futakuchi, K.
- Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety
- Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties
- Evaluation of fan-assisted rice husk fuelled gasifier cookstoves for application in sub-Sahara Africa
- Mycotoxin concentrations in rice from three climatic locations in Africa as affected by grain quality, production site, and storage duration
- Hedonic Pricing of Rice Attributes, Market Sorting, and Gains from Quality Improvement in the Beninese Market
- Valuation of rice postharvest losses in Sub-Saharan Africa and its mitigation strategies
Author: Tang, E.N.
- Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety
- Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties
- Physical, nutritional, and sensory quality of rice‐based biscuits fortified with safou (Dacryodes edulis ) fruit powder
- Rice residues can be converted to functional health nutrients through mushroom Pleurotus ostreatus (Jacq. ex Fr.) Kummer production
- Mycotoxin concentrations in rice from three climatic locations in Africa as affected by grain quality, production site, and storage duration
- Mycotoxin concentrations in rice are affected by chalkiness, grain shape, processing type, and grain origin
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Similar Items: Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties
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