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.
[Download]
Agazie A et al. 2021. Physicochemical, Nutritional Composition, Cooking, and Functional Properties
of Newly Introduced Low Land Rice Varieties Grown in Ethiopia. Philipp J Sci 150(3): 923–934.
https://doi.org/10.56899/150.03.27
