Keywords = Black rice
| Number of Articles: 9 | ||
| 1 | Processing Gluten- Free Noodles Fortified with Chickpea Flour | |
| Volume 12, Issue 9, September 2021, Page 203-209 | ||
| galila ali asker; Mona M. H. Mousa | ||
| 2 | COMPARATIVE STUDIES OF SOME AGRONOMIC AND GRAIN QUALITY TRAITS FOR THREE NEW DEVELOPED RICE VARIETIES | |
| Volume 6, Issue 6, June 2021, Page 315-326 | ||
| Fatma A. Hussein; Soheir N. Abd El-Rahman | ||
| 3 | Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder | |
| Volume 48, Issue 2, 2020, Page 281-289 | ||
| Rafik A Khalil; Wael Fathi Elkot | ||
| 4 | Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour | |
| Volume 11, Issue 5, May 2020, Page 141-146 | ||
| Doaa F. Bedier; Rabab H. Salem; Aliaa A . Almashad; Ekram H. Barakat | ||
| 5 | Chemical and Sensory Properties of Black Rice Compared with Giza 177 Rice Cultivar | |
| Volume 40, OCTOBER- DECEMBER, December 2019, Page 574-584 | ||
| Ayman M. Abouel-Yazeed; Mohamed A.A. Nassar; Ragab A. Ebaid; Mona A.M. Hassan | ||
| 6 | Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains | |
| Volume 12, Issue 2, December 2015, Page 41-50 | ||
| Lamiaa Lotfy; Anis G | ||
| 7 | COMPARATIVE STUDIES FOR GRAIN YIELD, GRAIN QUALITY, COOKING QUALITY AND NUTRITIONAL VALUE TRAITS OF BLACK RICE VARIETY | |
| Volume 5, Issue 3, March 2014, Page 401-414 | ||
| T. F. Metwally; Howida B. El-Habat; M. M. El-Malky; A. S. Barakat | ||
| 8 | CHEMICAL EVALUATION OF BLAK RICE COMPPARED WITH WHITE AND BROWN RICE | |
| Volume 1, Issue 4, April 2010, Page 143-149 | ||
| Soheir N.N. Abd El-Rahman; W. M. Shehata | ||
| 9 | PHYSICAL, CHEMICAL, THERMAL AND TECHNOLOGICAL PROPERTIES OF SOME EGYPTIAN RICE VARIETIES | |
| Volume 33, Issue 8, August 2008, Page 5893-5909 | ||
| M. F. Osman; M. A. Abd El-Galeel | ||
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