Rice is the main staple food after wheat for more than half of the world's population in Asia.
Apart from carbohydrate source, rice is gaining significant interest in terms of functional …

Increased nighttime respiratory losses decrease the amount of photoassimilates available
for plant growth and yield. We hypothesized that the increased respiratory carbon loss under …

The aim of this study was to characterize the newly released different upland rice varieties
grown at two representative locations in Ethiopia. This experiment was conducted in factorial …

Thirteen pigmented varieties from Mizoram were analysed based on their physical
properties, eating and cooking qualities, physicochemical properties and genetic diversity …

The price of aromatic rice is higher than the price of non-aromatic rice due to its aroma,
which is the most integral characteristic of rice. The previous molecular analysis identified …

The study was aimed to identify rice genotypes with high Fe content and to study the extent
of genetic divergence based on morphological and grain quality traits in a set of 50 native …

This research focused on the study of some functional properties (swelling and viscosity)
and nutritional values of three upland rice starches: B22, Fofifa 159 and 3737, from the …

Pasting properties play an important role in determining the quality of cooked rice, or other
related food products. These attributes of several rice varieties from North Sumatera, West …

Padi (Oryza sativa L.) merupakan satu tanaman makanan bijirin yang penting di
kebanyakan negara-negara Asia khususnya di Malaysia kerana nasi merupakan makanan …

Products adulteration became one of the most damaging practices in modern economy.
Food sector faces many threats, on every category, from diaries to meat products or …