GEM parboiling methods
| cg.contributor.crp | Rice | |
| cg.coverage.country | Togo | |
| cg.coverage.iso3166-alpha2 | TG | |
| cg.coverage.region | Western Africa | |
| cg.number | IN-1118 | |
| dc.contributor.author | CGIAR Research Program on Rice | |
| dc.date.accessioned | 2022-10-06T13:54:53Z | en |
| dc.date.available | 2022-10-06T13:54:53Z | en |
| dc.identifier.uri | https://hdl.handle.net/10568/122213 | |
| dc.title | GEM parboiling methods | en |
| dcterms.abstract | The parboiling soaking temperature and steaming conditions, drying, milling and packaging parameters have been optimized. In addition, varietal traits that respond well to parboiling have also been demonstrated. Rough rice GEM parboiling methods have been demonstrated in Benin, Cote d'Ivoire, Niger, Nigeria, Togo and Senegal. | en |
| dcterms.accessRights | Open Access | |
| dcterms.bibliographicCitation | CGIAR Research Program on Rice. 2019. GEM parboiling methods. Reported in Rice Annual Report 2019. Innovations. | en |
| dcterms.isPartOf | CRP Innovation | en |
| dcterms.issued | 2019-12-31 | |
| dcterms.language | en | |
| dcterms.license | Other | |
| dcterms.subject | rice | en |
| dcterms.subject | development | en |
| dcterms.subject | rural development | en |
| dcterms.subject | methods | en |
| dcterms.subject | temperature | en |
| dcterms.subject | drying | en |
| dcterms.subject | systems | en |
| dcterms.subject | agrifood systems | en |
| dcterms.subject | benin | en |
| dcterms.subject | packaging | en |
| dcterms.subject | milling | en |
| dcterms.subject | parameters | en |
| dcterms.subject | soaking | en |
| dcterms.subject | steaming | en |
| dcterms.type | Report |
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