Kassab H. A.

Impact of Parboiling on Physicochemical, Cooking Quality, and Nutritional Value of Selected New Egyptian Rice Varieties

Salem M. A., Allam, S.E. & Kassab H. A. · Asian Journal of Food Research and Nutrition · 2025

Rice (Oryza sativa L.) is the second most important cereal crop and the major source of nutrition for half of the world's population. The physicochemical properties, cooking quality, nutritional value, and organoleptic properties of three novel Egyptian rice varieties Sakha Super...