Publications on parboiling

 

Ndindeng S.A, Manful J., Futakuchi K., Mapiemfu-Lamare D., Akoa-Etoa M.J., Tang E.N.,  Bigoga J., Graham-Acquaah S. & Moreira J. Upgrading the quality of Africa’s rice: an artisanal parboiling technology for rice processors in sub-Saharan Africa. Food Science & Nutrition. 3(6): 557-568, (2015a). https://doi.org/10.1002/fsn3.242

 

Ndindeng, S. A., Mapiemfu, D. L., Fantong, W., Nchinda, V. P., Ambang, Z. & Manful, J. T. Postharvest adaptation strategies to the effects of temperature variations and farmer-miller practices on the physical quality of rice in Cameroon. American Journal of Climate Change 3(2): 178–192. (2014). http://dx.doi.org/10.4236/ajcc.2014.32017

 

Akoa-Etoa J.M., Ndindeng S.A., Owusu E.S., Woin N., Bindzi B. and Demont M. Consumer valuation of an improved rice parboiling technology: Experimental evidence from Cameroon. African Journal of Agricultural and Resource Economics. 1 (1), 8-21 (2016).

 

Graham‐Acquaah, S., Manful, J. T., Ndindeng, S. A., & Tchatcha, D. A. (2015). Effects of soaking and steaming regimes on the quality of artisanal parboiled rice. Journal of Food Processing and Preservation, 39(6), 2286-2296. https://doi.org/10.1111/jfpp.12474