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Effect of variety and nitrogen application on the nutritive value of rice straw and stubble

✍ Scribed by M.N.M. Ibrahim; J. Tharmaraj; J.B. Schiere

Publisher
Elsevier Science
Year
1988
Tongue
English
Weight
412 KB
Volume
24
Category
Article
ISSN
0269-7483

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## Abstract Hot soaking of paddy in the parboiling process does not significantly affect the digestibility of rice compared to β€˜raw’ rice. Mechanically dried parboiled rice appears to be slightly more digestible __in vitro__ than sun‐dried parboiled rice. It is also significantly superior in thiami