Chemical Composition of Rice and Analytic Hierarchy Process Technique in Preference of Consumer Rice Buying

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dc.authorscopusid6505639565
dc.authorscopusid26429795900
dc.authorscopusid26429045500
dc.authorwosidlorcu, fatma/AAG-1402-2019
dc.contributor.authorGaytancıoğlu, Okan
dc.contributor.authorLorcu, Fatma
dc.contributor.authorMakasçı Afacan, Ayşe
dc.date.accessioned2022-05-11T14:45:07Z
dc.date.available2022-05-11T14:45:07Z
dc.date.issued2009
dc.departmentFakülteler, Ziraat Fakültesi, Tarım Ekonomisi Bölümü
dc.description.abstractIn this research, an evaluation is made for three types of rice by using analytic hierarchy process technique. According to criteria determined by 600 consumers and specialist the decision is made on the most appropriate rice types. In the experiement, moisture content and crude protein content of the seed samples were analyzed. Total ash content was determined according to ISO method. Lipid extraction from the seed samples was carried out and chemical composition of rice was determined.
dc.identifier.endpage3036
dc.identifier.issn0970-7077
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-63849176155
dc.identifier.scopusqualityQ4
dc.identifier.startpage3030
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9929
dc.identifier.volume21
dc.identifier.wosWOS:000264759100071
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGaytancıoğlu, Okan
dc.institutionauthorLorcu, Fatma
dc.institutionauthorAfacan, Ayşe
dc.language.isoen
dc.publisherAsian Journal Of Chemistry
dc.relation.ispartofAsian Journal of Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChemical composition
dc.subjectAnalytic hierarchy process
dc.subjectRice
dc.titleChemical Composition of Rice and Analytic Hierarchy Process Technique in Preference of Consumer Rice Buying
dc.typeArticle

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