Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety-Reference-Cited by-同舟云学术

Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety

Published:2018-02-20 Issue:3 Volume:6 Page:638-652
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Zohoun Elvire V.¹,Tang Erasmus N.²,Soumanou Mohamed M.¹,Manful John³,Akissoe Noel H.⁴,Bigoga Jude²,Futakuchi Koichi³,Ndindeng Sali A.³^ORCID

Affiliation:

1. Unité de Recherche en Génie Enzymatique et Alimentaire; Laboratoire d'Etude et de Recherche en Chimie Appliquée; Ecole Polytechnique d'Abomey-Calavi; Cotonou Bénin

2. Faculty of Science; University of Yaoundé-I; Yaoundé Cameroon

3. Africa Rice Center; Bouake Côte d'Ivoire

4. Faculté des Sciences Agronomiques; Ecole de Nutrition et Sciences Alimentaires; Cotonou Bénin

Funder

African Development Bank Group

Publisher

Wiley

Subject

Food Science

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