A.J. Ayamdoo
Department of Biotechnology, Faculty of Agriculture, University for Development Studies, Box TL 1882, Tamale, Ghana, West Africa
B. Demuyakor
Department of Biotechnology, Faculty of Agriculture, University for Development Studies, Box TL 1882, Tamale, Ghana, West Africa
W. Dogbe
Council for Scientific and Industrial Research-Savannah Agricultural Research Institute, Box 52, Tamale, Ghana, West Africa
R. Owusu
Council for Scientific and Industrial Research-Savannah Agricultural Research Institute, Box 52, Tamale, Ghana, West Africa
M.A. Ofosu
Department of Mechanization and Irrigation Technology, Faculty of Agriculture, University for Development Studies, Box TL 1882, Tamale, Ghana, West Africa
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How to cite this article
A.J. Ayamdoo, B. Demuyakor, W. Dogbe, R. Owusu and M.A. Ofosu, 2013. Effect of Varying Parboiling Conditions on Physical Qualities of Jasmine 85 and Nerica 14 Rice Varieties. American Journal of Food Technology, 8: 31-42.
DOI: 10.3923/ajft.2013.31.42
URL: https://scialert.net/abstract/?doi=ajft.2013.31.42
DOI: 10.3923/ajft.2013.31.42
URL: https://scialert.net/abstract/?doi=ajft.2013.31.42
Imoro Reply
No mention was made of drying in your abstract