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Rice is a unique and highly significant crop, thought to help feed
nearly half the planet on a daily basis. An understanding of its
properties and their significance is essential for the provision of
high quality products. This is all the more true today as
international trade in rice trade has been increasing rapidly in
recent years. This important book reviews variability in rice
characteristics and their effects on rice quality.
After an introduction on rice quality that also explores paradoxes
associated with the crop, the book goes on to examine rice physical
properties and milling quality. This leads to a discussion of the
effects that the degree of milling has on rice quality. The ageing
of rice and its cooking and eating quality are investigated in the
following chapters before an analysis of the effect of parboiling
on rice quality. Later chapters consider the product-making and
nutritional quality of rice and investigate speciality rices and
rice breeding for desirable quality. The book concludes with an
extensive chapter on rice quality analysis and an appendix
containing selected rice quality test procedures.
With its distinguished author Rice quality: a guide to rice
properties and analysis proves an invaluable resource for
professionals in the rice industry and researchers and
post-graduate students interested in rice.
Examines the physical properties of rice, such as grain appearance
and density and frictionInvestigates the ageing of rice and its
cooking and eating qualityThe product making and nutritional
aspects of rice are also considered
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