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

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

Properties of Some Egyptian Rice Hybrids as Affected by Parboiling Process

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

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

Effect of Parboiling and Storage Periods on Grain Quality Characters of G179 Rice Cultivar

Effect of Milling Time on the Performance and Energy Consumption of some Short Grain Rice Varieties

PHYSICAL PROPERTIES AND MILLING QUALITY OF A NEW RICE DROUGHT VARIETY

PHYSIOCHEMICAL AND COOKING PROPERTIES OF RICE TREATED WITH DIFFERENT DRYING METHODS