BIOCHEMICAL STUDIES ON RICE
AMERA TAHA MOHMMED MOHMMED;
Abstract
ABSTRACT
Two Egyptian brown and milled rice varieties, i.e., Giza 175 (high amylose) and Giza 181 (low amylose), pre-germinated brown rice and bread making from rice low amylose were used. All samples of the rice used were evaluated by the determination
Two Egyptian brown and milled rice varieties, i.e., Giza 175 (high amylose) and Giza 181 (low amylose), pre-germinated brown rice and bread making from rice low amylose were used. All samples of the rice used were evaluated by the determination
Other data
| Title | BIOCHEMICAL STUDIES ON RICE | Other Titles | دراسات كيميائية حيوية على الأرز | Authors | AMERA TAHA MOHMMED MOHMMED | Keywords | BIOCHEMICAL STUDIES ON RICE | Issue Date | 2010 | Description | ABSTRACT Two Egyptian brown and milled rice varieties, i.e., Giza 175 (high amylose) and Giza 181 (low amylose), pre-germinated brown rice and bread making from rice low amylose were used. All samples of the rice used were evaluated by the determination |
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