Yehia, M. E. <br/><br/>
Effect of some storage conditions on some cooking and eating rice quality characteristics /  [electronic resource]. 
 تأثير بعض ظروف التخزين على بعض صفات الطبخ و الأكل و جودة حبوب الارز 

 - p.993-1008 
<br/><br/>Includes references. 
<br/><br/> Egyptian paddy rice Sakha 102 and Gi=a 179 as a short variety and<br/>Egyptian Yasmine local aromatic as a long variety ll'ere used to discuss<br/>investigate the effect of dlfferent initial moisture content (/2. 14. 16 and<br/>18%) after storage period (/2 months) on cooking and eating<br/>characteristics of rice grain. Significant differences bellPeelJ the three<br/>rice varieties l"ere observed for all studied characters except cooking<br/>time character. Also the effect of d!fferent storage period (3.6.9,12<br/>months) at constant initial moisture content in same storage conditions<br/>and welll'entilated were-house for on cooking and eating characters for<br/>three Egyptian variety were also investigated. No signlficant differences in<br/>most studied characters mean values were estimated up to 6 months storage<br/>period on virtually all measw'ed characters.  
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Rice--Storage<br/>Rice--Quality