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

EFFECT OF PARBOILING PROCESS ON MILLING QUALITY, PHYSICAL AND CHEMICAL PROPERTIES 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 THERMAL PROCESSING (PARBOILING AND EXTRUSION) ON STABILIZATION OF RICE BRAN DURING STORAGE

EFFECT EXTRACTION METHODS OF RICE BRAN PROTEIN ON THEIR FUNCTIONAL PROPERTIES

EFFECT OF SOME STORAGE CONDITIONS ON THE PHYSICAL AND TECHNOLOGICAL PROPRIETIES OF RAW, PARBOILED AND QUICK COOKING RICE

EFFECT OF MILLED RICE AMYLOSE CONTENT ON IN-VITRO DIGESTIBILITY AND GLUCOSE RESPONSES IN RATS

CHEMICAL EVALUATION OF BLAK RICE COMPPARED WITH WHITE AND BROWN RICE

EFFECT OF SOME STABILIZATION METHODS ON NUTRITIONAL COMPOSITION OF RICE BRAN