Traditional rice varieties have been widely cultivated and popularly consumed by Asian
people for a very long time. In recent times, consumers concern regarding traditional rice …

Consumer acceptability and market demand in rice (Oryza sativa L.) are mainly determined
by its grain quality. Therefore, the main aim of the present analytical review was to evaluate …

The present study evaluated saturated, monounsaturated, and polyunsaturated fatty acid
(FA) profiles of seven new improved and three traditional red and white rice varieties (RV) of …

Abstract Background and Objectives This study was carried out to evaluate the difference in
physiochemical, functional, cooking, textural, and pasting properties along with amino acid …

Germination is a natural metabolic process widely used to modify sensory properties and
nutritional aspects. Rice containing high amylose content has a larger germ and …

Rice (Oryza sativa L.) is an important staple grain because more than half of the world's
population depends on it for their livelihood. White rice contributes to the daily caloric intake …

This study aimed to explore the dietary components, phenolic compounds, GABA content,
and antioxidant capacity of brown rice and germinated brown rice from two rice varieties: the …

This study aimed to examine the effects of incorporating sweet potato flour at different
concentrations on the physical and quality characteristics of gluten-free cakes, and develop …

In this work, the impact of germination and debranning on the total (TAA) and free (FAA)
amino acid in four rice cultivars were evaluated. The rice genotypes were germinated …

Цель исследования-изучить вариабельность и выделить источники по признаку у
отечественных сортов риса. Для создания нового поколения сортов с более …