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Abstract
The current study shows the following points :1-Physical and technological properties of rice varities.2-Milling characteristics of tested rice varities.3-Water uptake.sedimentation value and cooking time.4-Cooking and eating quality.5-Pasting characteristics of rice flour.6-Chemical composition of rice varities.7-Total polyphenols and antioxidant activity.8-Biological evaluation of rice samples.9-Organoliptic evaluation of prepared biscuit.