All Stories

  1. Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety

    Article • Food Science & Nutrition, February 2018, Wiley

    Sali Atanga Ndindeng, Mr Tang Erasmus Nchuaji

  2. Upgrading the quality of Africa's rice: a novel artisanal parboiling technology for rice processors in sub‐Saharan Africa

    Article • Food Science & Nutrition, May 2015, Wiley

    Mr Seth Graham-Acquaah, Mr Tang Erasmus Nchuaji, Sali Atanga Ndindeng

  3. Effects of Soaking and Steaming Regimes on the Quality of Artisanal Parboiled Rice

    Article • Journal of Food Processing and Preservation, March 2015, Wiley

    Mr Seth Graham-Acquaah, Sali Atanga Ndindeng