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

CHEMICAL EVALUATION OF BLAK RICE COMPPARED WITH WHITE AND BROWN RICE

Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour

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

Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains

QUALITY ATTRIBUTES OF TOAST BREAD USING BLACK RICE FLOUR

PHYSIOCHEMICAL AND COOKING PROPERTIES OF RICE TREATED WITH DIFFERENT DRYING METHODS

WHITENING CHARACTERISTICS OF DIFFERENT RICE VARIETIES USING TWO DIFFERENT TYPES OF WHITENING MACHINES

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

Physico-Chemical and Cooking Properties of Some Rice Varieties to Produce Salty and Sweet Puffed Rice