The physicochemical, cooking and eating properties of eleven rice cultivars grown in Italy
were evaluated. Variations existed in grain dimensions, and the rice grains were classified …

Physical and chemical properties of 14 samples of crude and white rice of domestic
varieties, Mesen Blatec and Prima Riska, new breed genotypes (P1 x M, P2 x M, P x MM …

The cooking quality of rice is the most important characteristic that affects consumer
acceptance and different methodologies have been proposed for its evaluation. In this work …

The characterization of ten Italian rice varieties has been carried out by chemical analysis
which requires the use of more or less sophisticated equipment and of technicians trained to …

This paper describes a method for achieving qualitative identification of four rice varieties
from two different Italian regions. To estimate the presence of genetic diversity among the …

Six Japonica and three Indica rice samples were considered in this study. Total amino acid
composition and protein digestibility were studied in relation to protein component while …

The cooking and eating quality properties of ten Egyptian rice varieties and new strains were
investigated. Grain length, grain width, grain shape (L/W ratio), gelatinization temperature …

Physicochemical properties of black rice (Dragon eyeball 100, Heukjinjubyeo,
Heukgwangbyeo, Heuknambyeo, and Josaengheukchal) and white rice (Hwayoungbyeo) …

Some physicochemical and cooking characteristics corresponding to different varieties and
commercial samples of rice were analysed. Some mechanical properties determined by …

English. Cooking loss and soluble amylose content in the cooking water of milled and
parboiled rice samples were determined by the dried residue method and by the colorimetric …