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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adsorption Agric Agricultural aleurone amylose biomass breeding brown rice calibration equations caryopsis Cereal Cereal Chem changes characteristics cholesterol cooked rice crop cultivars decreased degree of milling developed dietary fiber dried dryer drying rate effect endosperm energy extraction Figure final moisture flavor free fatty acids gelatinization temperature harvest head rice yield head yield heat increased Juliano Lemont lipase lipid long-grain medium-grain method microwave microwave power milled rice milling yield moisture content Newbonnet oryzenin oxidation parboiled rice polished power level protein reduced removed rice bran oil rice flour rice grains rice kernels rice lots rice milling rice products rice quality rice samples rice starch rough rice weight Satake soaking solar spectra starch gelatinization storage Table Tebonnet Technology texture thiamine tion tocotrienols U.S. rice United unsaponifiable utilization viscosity vitamins whitening WM WM WM