Evaluation of Salt Tolerance, Cooking and Nutritional Qualities of Rice - Girma, Beakal Tadesse;Ali, Hussein Mohammed;Gebeyaneh, Alemayehu Assefa
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The book is about an experiment conducted for MSc. thesis regrading the salt tolerance of different rice genotypes at different (early seedling, vegetative and final) growth stage and their grain quality. In the result it was found that some of the genotypes are tolerant at the highest salinity level (12 ds/m)and also some of their grain qualities such as physical, physico chemical, nutritional and cooking qualities found good.

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Produktbeschreibung
The book is about an experiment conducted for MSc. thesis regrading the salt tolerance of different rice genotypes at different (early seedling, vegetative and final) growth stage and their grain quality. In the result it was found that some of the genotypes are tolerant at the highest salinity level (12 ds/m)and also some of their grain qualities such as physical, physico chemical, nutritional and cooking qualities found good.
Autorenporträt
Beakal Tadesse nasceu a 06 de fevereiro de 1989 em Adis Abeba, Etiópia. Licenciou-se na Universidade de Haramaya, na Faculdade de Ciências Vegetais, em 2010. Depois disso, licenciou-se em Mestrado em Melhoramento de Plantas em novembro de 2015. Atualmente, trabalha como investigador assistente no Instituto Etíope de Investigação Agrícola em Melhoramento de Cereais.