Physicochemical, Nutritional Composition, Cooking,
and Functional Properties of Newly Introduced
Low Land Rice Varieties Grown in Ethiopia


Agimassie Agazie Abera1, Eskindir E. Tadesse1,
Bayuh Belay Abera2, and Neela Satheesh1*

1Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology
Bahir Dar University, Bahir Dar, Ethiopia
2Fogera National Rice Research and Training Center, Woreta, Ethiopia


 *Corresponding Author: This email address is being protected from spambots. You need JavaScript enabled to view it.


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