Optimization of Cooking Processes for Rice Varieties (Oryza Sativa Linne) Produced in Benin
Author:
Affiliation:
1. Laboratory of Bioengineering of Food Process (LABIOPA), Faculty of Agronomic Sciences (FSA), University of Abomey-Calavi, Cotonou, Benin
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2023.2191876
Reference36 articles.
1. Rice grain quality: a comparison of local varieties with new varieties under study in Ghana
2. AfricaRice Center. (2011). Boosting Africa’s rice sector: A research for development strategy, 2011-2020. (pp. 1–79). Cotonou, Benin. pp ii+. http://ricenewstoday.com/wp-content/uploads/2017/03/Boosting-Africas-Rice-Sector-2011-2020.pdf
3. QTL mapping for the paste viscosity characteristics in rice (Oryza sativa L.)
4. Strains and Stresses Induced by Water Transport in Hygroscopic Elastic Media
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