الفهرس 
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Abstract
This thesis explains 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 polyphenol and antioxidant activity.8-biological evaluation of rice samples.9- organoliptic evaluation of prepared biscuit.