Andere Kunden interessierten sich auch für
![Influence of weed control methods on growth and yield of aromatic rice]( "Influence of weed control methods on growth and yield of aromatic rice")
Influence of weed control methods on growth and yield of aromatic rice47,99 €![Major Arthropods Diversity of Rice Ecosystem of Assam]( "Major Arthropods Diversity of Rice Ecosystem of Assam")
Major Arthropods Diversity of Rice Ecosystem of Assam43,99 €![SCIENTIFIC BASIS OF THE INFLUENCE OF GRAIN INDICATORS ON FLOUR QUALITY]( "SCIENTIFIC BASIS OF THE INFLUENCE OF GRAIN INDICATORS ON FLOUR QUALITY")
SCIENTIFIC BASIS OF THE INFLUENCE OF GRAIN INDICATORS ON FLOUR QUALITY29,99 €![Seed quality of rice varieties depending on growing conditions]( "Seed quality of rice varieties depending on growing conditions")
Seed quality of rice varieties depending on growing conditions29,99 €![Household consumption of orange fleshed sweet potatoes in Zambia]( "Household consumption of orange fleshed sweet potatoes in Zambia")
Household consumption of orange fleshed sweet potatoes in Zambia33,99 €![Enrobing of Meat and Meat Products]( "Enrobing of Meat and Meat Products")
Enrobing of Meat and Meat Products32,99 €![Assessment of Physico-Chemical Properties of Soil]( "Assessment of Physico-Chemical Properties of Soil")
Assessment of Physico-Chemical Properties of Soil27,99 €
Rice is an important cereal grain consumed by nearly half of the world's population. It is known as queen among cereals due to its nutritional value and higher digestibility. It is utilized mostly at household levels as cooked intact grains. Consumers' preference varies based on the type of rice & their origin. The cooking, sensory and nutritional qualities of rice varieties may be influenced by cooking methods depending upon techniques and conditions including time, temperature, moisture etc. Under the present changing scenario of society due to globalization, the cooking methods should be such that it may require less energy, minimum of manual work, inexpensive, ensure minimal loss of nutrients, maximum aesthetic value of cooked product and eco-friendly. Being a major cereal grain, evaluation of physical, nutritional, cooking and sensory qualities of rice has given highest priority. This work provides adequate information on the quality of rice which is important for health conscious consumers and is expected to be useful for minimizing fuel consumption while cooking as well as help plant breeders to further develop improved varieties with superior grain quality.