الفهرس 
I. INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
This study was carried out to evaluate yields and biochemical constituents, physical properties as well as cooking properties of different forms of rice (white, brown and parboiled rice), which were prepared from two Egyptian rice varieties, as Sakha101 and Orabi3. Results reviled that Orabi3, generally was superior on Sakha101 by its biochemical constituents and yield, there for by its nutritional value. Also, data showed that biochemical constituents were affected by polishing processes, as well as by processing during the preparing different forms of rice (white, brown and parboiled rice),where brown rice and parboiled rice were highest in their contents of vitamins, potassium, phosphorous, amylose and protein. Dependent on biochemical composition as well as physical properties and cooking processes the cooking qualities are effecting.