Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
EFFECT OF PROCESSING CONDITIONS ON PHYSICAL, CHEMICAL, COOKING, AND SENSORPROPERTIES OF OFADA RICE(ORYZA SATIVA L) GRAIN AND FLAKES
Rice is a staple food in Nigeria with consumer preference for imported varieties due to good quality. Ofada rice (OS6) is a local variety characterised with unpleasant smell and unappealing appearance. Previous researches to improve Ofada rice quality have not satisfactorily solved the problem. This...
Saved in:
| Format: | Article |
|---|---|
| Published: |
2014
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
Similar Items: EFFECT OF PROCESSING CONDITIONS ON PHYSICAL, CHEMICAL, COOKING, AND SENSORPROPERTIES OF OFADA RICE(ORYZA SATIVA L) GRAIN AND FLAKES
- Acetylated starch of ofada rice as a sustained release polymer in microsphere formulations of repaglinide
- Flow, compaction and tabletting properties of co-processed excipients using pregelatinized ofada rice starch and HPMC
- Impact of degree of substitution of acetylated ofada rice starch polymer on the release properties of nimesulide microspheres
- Optimization of formulations of metoprolol succinate tablets containing ofada rice starch acetate as tablet matrix for sustained release using response surface methodology
- Genetic variability for and tolerance to anaerobic germination in rice (Oryza sativa L.)
- DEVELOPMENT OF A CLEANING AND GRADING MACHINE TO IMPROVE THE QUALITY OF MILLED RICE (Oryza sativa L.)