Impact of Parboiling on Physicochemical, Cooking Quality, and Nutritional Value of Selected New Egyptian Rice Varieties

Publication Details

Journal
SPIRE - Sciences Po Institutional REpository
Published
2025-09-20
Primary Topic
Human Rights and Development
Type
article
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article

Impact of Parboiling on Physicochemical, Cooking Quality, and Nutritional Value of Selected New Egyptian Rice Varieties

SPIRE - Sciences Po Institutional REpository
Human Rights and Development
article

Impact of Parboiling on Physicochemical, Cooking Quality, and Nutritional Value of Selected New Egyptian Rice Varieties

article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
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Human Rights and Development
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Impact of Parboiling on Physicochemical, Cooking Quality, and Nutritional Value of Selected New Egyptian Rice Varieties · SPIRE - Sciences Po Institutional REpository (2025) | TGRS Research Map | TGRS