Abstract Computer software—the Rice Seed Germination Evaluation System (RSGES)—was
developed which can evaluate a rice seed image for germination prediction by using digital …

Kernel elongation after cooking is an important character of fine rice and most rice
consumers prefer length‐wise elongation. Although improvement of aromatic rice began …

Ageing can improve cooking quality of rice by influencing major cooking quality parameters
ie, kernel expansion, water absorption, alkali digestion value, and gelatinization temperature …

The culinary, viscoamylographic and sensory characteristics of irrigated rice were
periodically evaluated during 180 days of storage at different temperatures (0.5, 20 and 35° …

This study investigated the physicochemical properties of two cultivars of paddy and milled
rice (Kalasin11 and KhawDokMali105). They were stored for ten months at three different …

Rice (Oryza sativa L.) is the main food for the largest community in the world, and its demand
is increasing day by day. It is a highly palatable energy-rich food as a result of its starch …

Storage period, temperature and moisture are the key traits, accountable for variation in
chemical, cooking and sensory attributes of rice. The study of two promising varieties of fine …

High kernel elongation (HKE) is one of the high‐quality characteristics in rice. The objectives
of this study were to determine the effects of ageing treatments, gene actions, and …

Heat treatment could affect the structure and properties of rice varieties. The present study
was conducted in order to determine the effects of heat treatment on the physicochemical …

Instant study was conducted to elucidate the impact of storage on the quality attributes of
edible‐coated iron‐folate fortified basmati rice. Purposely, methyl cellulose and pectin …