Author: Ndindeng, S.A.
- 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
Author: Bigoga, J.
- 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
- Mycotoxin concentrations in rice from three climatic locations in Africa as affected by grain quality, production site, and storage duration
Similar Items: 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
- Effects of soaking and steaming regimes on the quality of artisanal parboiled rice
- Variation in physicochemical properties of seed of selected improved varieties of cowpea as it relates to industrial utilization of the crop
- 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
Similar Items: 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