ASSESSMENT OF THE QUALITIES OF NEW AROMATIC RICE ACCESSIONS STORED AT FARMERS LEVEL IN BENIN EVALUATION DES QUALITES DES NOUVELLES ACCESSIONS DE RIZ AROMATIQUE STOCKEES EN MILIEU PAYSAN AU BENIN

ASSESSMENT OF THE QUALITIES OF NEW AROMATIC RICE ACCESSIONS STORED AT FARMERS LEVEL IN BENIN EVALUATION DES QUALITES DES NOUVELLES ACCESSIONS DE RIZ AROMATIQUE STOCKEES EN MILIEU PAYSAN AU BENIN

The objective of this study was to evaluate the physio-chemical and sensorial qualities of five new parfum rice accessions stored under the farmer’s conditions. To do this, five parfum rice accessions ARA-1, ARA-2, ARA-5, ARA-18 and ARA-23 and two control parfum rice varieties (IR 841 and BRIZ 10B)...

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Bibliographic Details
Main Authors: PAUL A. F. HOUSSOU, VALÈRE DANSOU, ABEL B. HOTEGNI, KOWIOU ABOUDOU, HUGUE ZANNOU, ROSANOFF Y. S. KOUKÈ
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2024-03-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
parboiled rice
preference
preservation
qualities
white rice
Online Access:https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202401&vol=1&aid=5626
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