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Effect of some storage conditions on some cooking and eating rice quality characteristics / [electronic resource].

By:

Yehia, M. E

Contributor(s):

Khatab, A. R

Language: English Summary language: Arabic Description: p.993-1008Other title:

تأثير بعض ظروف التخزين على بعض صفات الطبخ و الأكل و جودة حبوب الارز [Added title page title]

Uniform titles:

Misr journal of agricultural engineering, 2017 v.34 (2) [electronic resource].

Subject(s):

Online resources:

Full Text Article

In: Misr Journal of Agricultural Engineering 2017.v.34(2)Summary: Egyptian paddy rice Sakha 102 and Gi=a 179 as a short variety and Egyptian Yasmine local aromatic as a long variety ll'ere used to discuss investigate the effect of dlfferent initial moisture content (/2. 14. 16 and 18%) after storage period (/2 months) on cooking and eating characteristics of rice grain. Significant differences bellPeelJ the three rice varieties l"ere observed for all studied characters except cooking time character. Also the effect of d!fferent storage period (3.6.9,12 months) at constant initial moisture content in same storage conditions and welll'entilated were-house for on cooking and eating characters for three Egyptian variety were also investigated. No signlficant differences in most studied characters mean values were estimated up to 6 months storage period on virtually all measw'ed characters.

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Includes references.

Egyptian paddy rice Sakha 102 and Gi=a 179 as a short variety and
Egyptian Yasmine local aromatic as a long variety ll'ere used to discuss
investigate the effect of dlfferent initial moisture content (/2. 14. 16 and
18%) after storage period (/2 months) on cooking and eating
characteristics of rice grain. Significant differences bellPeelJ the three
rice varieties l"ere observed for all studied characters except cooking
time character. Also the effect of d!fferent storage period (3.6.9,12
months) at constant initial moisture content in same storage conditions
and welll'entilated were-house for on cooking and eating characters for
three Egyptian variety were also investigated. No signlficant differences in
most studied characters mean values were estimated up to 6 months storage
period on virtually all measw'ed characters.

Summary in Arabic.

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