Evaluation of the eating quality of rice with special reference to Ghana. 1. The need for reliable quality criteria
1978
Proestley, R.J., Council for Scientific and Industrial Research, National Food Research Institute, Food Technology Division, P.O. Box 395,Pretoria, 0001 South Africa (previously of the Development of Nutrition and Food Science, University of Ghana ,Legon, Ghana)
The two papers forming this review examine the tests available for assessing eating quality of rice in order to enable developing countries, such as Ghana, with little experience of rice production, to select suitable seed varieties. The main criterion of eating quality in this context is that the cooked grains should be firm and non-sticky. In this part of the review, the need for are liable index of the eating quality of milled rice is discussed.
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