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
F.K. Saalia
Department of Food and Nutrition, University of Ghana, Legon, Accra, Ghana, West Africa
Addy Francis
Department of Biotechnology, 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, F.K. Saalia and Addy Francis, 2014. Effect of Varying Parboiling Conditions on the Cooking and Eating/Sensory Characteristics of Jasmine 85 and Nerica 14 Rice Varieties. American Journal of Food Technology, 9: 1-14.
DOI: 10.3923/ajft.2014.1.14
URL: https://scialert.net/abstract/?doi=ajft.2014.1.14
DOI: 10.3923/ajft.2014.1.14
URL: https://scialert.net/abstract/?doi=ajft.2014.1.14