Evaluation of Physicochemical and Cooking Characteristics of Rice (Oryza sativa L.) Landraces of Lamjung and Tanahun Districts, Nepal
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DOI: 10.1155/2020/1589150
Abstract: After the Green Revolution, the increase in the choice of modern varieties at the expense of landraces has become a major cause of varietal loss. The preference, choice, and the economy of rice (Oryza sativa… read more here.
Keywords: oryza sativa; physicochemical cooking; rice oryza; cooking characteristics ... See more keywords
NMR-Based Metabolomic Approach for Evaluation of the Harvesting Time and Cooking Characteristics of Different Cassava Genotypes
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DOI: 10.3390/foods11111651
Abstract: Cassava is an important staple food for low-income countries. However, its cooking characteristics are especially affected by genotype. In this study, two groups of genotypes, namely hard to cook (HTC) and easy to cook (ETC),… read more here.
Keywords: time; cooking characteristics; cassava genotypes; nmr based ... See more keywords