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. 2018 Feb 20;6(3):638–652. doi: 10.1002/fsn3.600

Table 5.

Interactive effect of variety and parboiling steaming time at atmospheric pressure on alkaline spreading value, cooking time, volume expansion and water uptake ratios, and total starch and lipid contents of some varieties cultivated in Benin

3.6.1.

Values in red are highest, while those in blue are lowest.