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A.J. Ayamdoo, B. Demuyakor, F.K. Saalia, Addy Francis 2014. Effect of Varying Parboiling Conditions on the Cooking and Eating/Sensory Characteristics of Jasmine 85 and Nerica 14 Rice Varieties Am. J. Food Technol., 9: 1-14. CrossRef |
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