Quality evaluation of rice varieties introduced in Rwanda
Jean Bosco Shingiro
Broschiertes Buch

Quality evaluation of rice varieties introduced in Rwanda

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The quality of rice grain is influenced by physical and chemical characteristics which determine the milling, cooking, nutritional and eating qualities. Thus this book shows results on assessment of the physical and chemical characteristics, cooking and eating qualities of rice varieties that were grown in Rwanda. As results, all varieties were classified in the category of very long grains except Yun Yine and Zhong geng which were short grains. More than the half of the studied varieties were slender shaped. The milling test resulted to a milling recovery ranging between 65.86 % and 71.35 %. ...