has been cited by the following article(s):
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[1]
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Impact of Climate Change on Postharvest Physiology of Edible Plant Products
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2020 |
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[2]
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Physicochemical and manufacturing cost elements of complementary food formulations from broken fraction of rice cultivars, soybean and sorghum malt
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Croatian Journal of Food Science and Technology,
2019 |
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[3]
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Viscosity And Nutritional Evaluation Of Rats Fed With Complementary Foods Produced From Broken Fractions Of Improved Rice Cultivars, Soybeans And …
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2019 |
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[4]
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Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety
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Food science & nutrition,
2018 |
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[5]
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Effects of Steeping Temperature and Time on the Parboiling Efficiency and the Milling Quality of the Parboiled Paddy Rice
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2018 |
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[6]
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Water stress efects on grain cuality in the cultivation of rice (Oryza sativa L.)
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2018 |
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[7]
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Water stress efects on grain quality in the cultivation of rice (Oryza sativa L.)
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2018 |
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[8]
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Perfomance of the Base-Cutter Blades in the Sugarcane Harvester Machines Case-IH 7000
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2018 |
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[9]
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Estrés hídrico sobre la calidad del grano en el cultivo de arroz (Oryza sativa L.)
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2018 |
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[10]
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Water Stress Effects on Grain Quality in the Cultivation of Rice (Oryza sativa L.)
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2018 |
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[11]
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Moulds infesting local and imported rice (Oryza spp) in Cameroon Mapiemfu-Lamare Delphine1*, Douksouna Youmma2, Ambang Zachée2, Francis
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12th International Working Conference on Stored Product Protection (IWCSPP),
2018 |
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[12]
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Production of powdered maize Ogi (indigenous complementary food) flours complemented with soybean and sorghum malt
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2017 |
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[13]
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Physical rice grain quality as affected by biophysical factors and pre-harvest practices
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2017 |
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[14]
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Upgrading the quality of Africa's rice: a novel artisanal parboiling technology for rice processors in sub‐Saharan Africa
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Food Science & Nutrition,
2015 |
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[15]
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Quality optimization in briquettes made from rice milling by-products
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Energy for Sustainable Development,
2015 |
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[16]
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Progress and Challenges in Improving the Nutritional Quality of Rice (Oryza sativa L.)
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Critical reviews in food science and nutrition,
2015 |
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[17]
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Energy for Sustainable Development
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2015 |
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[18]
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Low Pressure Densification of Rice Husk and Direct Combustion of Biomass in Improved Cookstoves
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2014 |
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[1]
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Plant Ecophysiology and Adaptation under Climate Change: Mechanisms and Perspectives I
2020
DOI:10.1007/978-981-15-2156-0_4
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[2]
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Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety
Food Science & Nutrition,
2018
DOI:10.1002/fsn3.600
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[3]
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Progress and challenges in improving the nutritional quality of rice (Oryza sativa L.)
Critical Reviews in Food Science and Nutrition,
2017
DOI:10.1080/10408398.2015.1084992
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[4]
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Production, Viscosity, Microbiological Quality and Sensory Properties of Complementary Food Blends of Improved Rice Cultivars, Soybean and Sorghum Malt
Pakistan Journal of Nutrition,
2016
DOI:10.3923/pjn.2016.849.856
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[5]
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Upgrading the quality of Africa's rice: a novel artisanal parboiling technology for rice processors in sub-Saharan Africa
Food Science & Nutrition,
2015
DOI:10.1002/fsn3.242
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[6]
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Quality optimization in briquettes made from rice milling by-products
Energy for Sustainable Development,
2015
DOI:10.1016/j.esd.2015.09.003
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