During the 10 years that have passed since the first edition of
Rice: Production and Utilization was published in 1980, much new
information on processing and utilization of rice cereal has
apeared in the liter ature. The 15 chapters of Volume 2 cover rice
flours in baking, rice e nrichment, parboiled rice, rice quality
and grades, quick-cooking rice, canning, freezing and freeze-drying
rice breakfast cereals and baby foods, fermented rice products,
rice snack foods, rice vinegar, rice h ulls, rice oil, and rice
bran. A chapter on the nutritional quality of rice endosperm is
also presented.
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