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Abstract
The present investigation was undertaken to study the following objectives :
1-Evaluation the physical, technological and chemical properties of different varieties of paddy and white rice.
2-Studying the effect of different storage periods for both paddy and milled rice on some their physical, chemical and technological characters.
3-Evaluation the common storage conditions (places and bags) affecting quality properties of rice.
4-Studying the changes in organoleptic properties of different varieties of cooked white rice, during storage.