Rice grain quality: A comparison of imported varieties, local varieties with new varieties adopted in Benin
This study was carried out in the grain quality laboratory of the Africa Rice Center in Benin to determine the physicochemical and cooking characteristics of some rice varieties consumed in Benin where is widely cultivated and consumed as a staple. The physicochemical properties of fifteen rice vari...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2011
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/120225 |
Ejemplares similares: Rice grain quality: A comparison of imported varieties, local varieties with new varieties adopted in Benin
- Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin
- Physicochemical and pasting properties of starch extracted from eleven sweetpotato varieties
- Effect of cassava flour variety and concentration on bread loaf quality
- Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications
- Physicochemical properties and total carotenoid content of high-quality unripe plantain flour from varieties of hybrid plantain cultivars
- Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications