Chemical and Sensory Properties of Black Rice Compared with Giza 177 Rice Cultivar

COMPARATIVE STUDIES FOR GRAIN YIELD, GRAIN QUALITY, COOKING QUALITY AND NUTRITIONAL VALUE TRAITS OF BLACK RICE VARIETY

COOKING QUALITIES EVALUATION FOR WHITE AND BLACK RICE MIXTURE.

EFFECT OF PARBOILING AND MILLING PROCESSING ON CHEMICAL COMPOSITION, AND SOME NUTRITIONAL VALUES OF TWO RICE VARIETIES

EFFECT OF DEGREE OF MILLING ON THE CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF THE MILLED RICE

A STUDY ON THE EFFECT OF PARBOILING ON QUALITY CHARACTERS AND CHEMICAL COMPOSITION OF RICE GRAIN

EFFECT OF PARBOILING AND MILLING PROCESS ON AMINO ACIDS CONTENT AND BIOLOGICAL EVALUATION OF RICE PROTEIN

EVALUATION OF NATURAL ANTIOXIDANTS EXTRACTED FROM RICE MILLING BY PRODUCTS

Nutrient analysis and sensory qualities of black, red, and white rice (Oryza sativa L.) cultivars grown under different nutrient management in strongly alkaline soil

Biological Evaluation of Microwave Defatted Black Rice Bran in Hypercholsterolemic Rats.