Rice Science and Technology
Focuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers. This work also provides insight into future advances and examines starch gelatinization in rice during the cooking process.
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ok considering its a book about RICE. i just needed it for a science experiment and i suppose its ok. alot of info and charts and graphs. not much to say about a rice book......
pag 17 - Armazenamento
PAG 49 - Efeito do armazenamento no arroz (muito importante) COMPLETAR TRABALHO COM ISTO!!!!
Brown Rice Stabilization
Storage Stability of Extrusion Stabilized and Parboiled Rice Bran
Effect of Storage on the Physicochemical Properties and Quality Factors of Rice
Breeding for Rice Quality
New Methods for the Evaluation of Rice Quality and Related Terminology
Degree of Milling
The Influence of Rice Protein on Rice Quality
Parboiling Rice with Microwave Energy
New Methods for OnTheFarm Rice Drying Solar and Biomass
Role of Moisture Content in Affecting Head Rice Yield
Processing and Utilization of Rice Bran in the United States
Food Applications for Modified Rice Starches
Rice Bran Oil and Its Health Benefits
Changing Market Demands for Rice and Rice Products
Enrichment of Rice
Starch Gelatinization in Brown and Milled Rice A Study Using Differential Scanning Calorimetry
New Methods and Equipment for Processing Rice