GEM parboiling methods
2019
CGIAR Research Program on Rice
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.
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Bibliographic information
This bibliographic record has been provided by International Livestock Research Institute