International Journal of Scientific and Research Publications

IJSRP, Volume 9, Issue 4, April 2019 Edition [ISSN 2250-3153]


Study on Nutritional Values in Paddy Crude and Parboiled Rice
      Khin Saw Oo, Yee Yee Than
Abstract: Rice has one of the biggest consumption levels all across the world. Parboiled rice is a type of rice, which has been partially cooked during the milling process and then packaged for sale for use in homes and restaurants. During parboiling starch granules of rice are gelatinized. In this project work, paddy crude and parboiled rice samples were collected from Golden Rice Mill in Pathein Township, Ayeyarwady Region.

Reference this Research Paper (copy & paste below code):

Khin Saw Oo, Yee Yee Than (2019); Study on Nutritional Values in Paddy Crude and Parboiled Rice; International Journal of Scientific and Research Publications (IJSRP) 9(4) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.04.2019.p8830
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