Effect of rice variety and location on nutritional composition, physicochemical, cooking and functional properties of newly released upland rice varieties in Ethiopia-Reference-Cited by-同舟云学术

Effect of rice variety and location on nutritional composition, physicochemical, cooking and functional properties of newly released upland rice varieties in Ethiopia

Published:2021-01-01 Issue:1 Volume:7 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Abera Agimassie Agazie¹^ORCID,Tadesse Eskindir E.¹^ORCID,Abera Bayuh Belay²^ORCID,Satheesh Neela¹^ORCID

Affiliation:

1. Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia

2. Fogera National Rice Research and Training Center, Woreta, Ethiopia

Funder

research

Publisher

Informa UK Limited

Subject

Agricultural and Biological Sciences (miscellaneous),Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2021.1945281

Reference79 articles.

1. Rice Contribution to Food and Nutrition Security and Leveraging Opportunities for Sustainability, Nutrition and Health Outcomes

2. Rice grain quality: a comparison of local varieties with new varieties under study in Ghana

3. Comparative study of the physico-chemical properties of rice and corn starches grown in Indian temperate climate

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