GEM parboiling methods
The parboiling soaking temperature and steaming conditions, drying, milling and packaging parameters have been optimized. In addition, varietal traits that respond well to parboiling have also been demonstrated. Rough rice GEM parboiling methods have been demonstrated in Benin, Cote d'Ivoire, Niger, Nigeria, Togo and Senegal.
Saved in:
Main Author: | |
---|---|
Format: | Report biblioteca |
Language: | English |
Published: |
2019-12-31
|
Subjects: | rice, development, rural development, methods, temperature, drying, systems, agrifood systems, benin, packaging, milling, parameters, soaking, steaming, |
Online Access: | https://hdl.handle.net/10568/122213 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|