Evaluation of local varieties of Egyptian rice

Autor:	M. Z. Awadalla, K. G. Mekhael, M. I. Hegazy
Rok vydání:	1981
Předmět:	Minerals business.industry Food Handling Medicine (miscellaneous) Oryza Biology Biochemistry Nutritive values Biotechnology Protein content Species Specificity Egypt Amino Acids Essential Amino Acids business Nutritive Value Food Science Plant Proteins
Zdroj:	Zeitschrift fur Ernahrungswissenschaft. 20(2)
ISSN:	0044-264X
Popis:	The different nutritional ingredients of the Egyptian varieties of rice (Giza 171, Giza 172, and Giza 180) were determined. 1. The nutritive values decreased in polished varieties more than in the hulled ones. 2. A wide variation in the protein content in the different varieties was recognized. 3. Giza 180 could be considered as the best Egyptian variety from the nutritional aspects.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b5da29b5060f93686aeb1caf0843da6 https://pubmed.ncbi.nlm.nih.gov/7269662 Zobrazit plný text záznamu Full text from SpringerLink