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The rice grain that is normally more wider than the other rice grains is called as the long grain rice. Example- Basmati rice. Long-grain rice contains less starch so the cooked grains are drier and more separate. It’s often used in pilafs or dishes with a lot of sauce.
Related Journals of Long Grain Rice
Journal of Experimental Botany, Journal of Drought Tolerance in Higher Plants, Journal of Plant Physiology, Plant biotechnology Journal, Journal of Crop Production, Bangladesh Rice Journal, System of Rice Intensification, Journal of Experimental Botany, British Journal of Nutrition