An Introduction to Rice-grain Technology

Cover
CRC Press, 16.12.2015 - 314 Seiten

This book presents the essence of the theory and practice of drying, storage, milling, ageing, parboiling, products-making, and byproducts utilisation of rice in a simple, unencumbered style that is accessible even to the lay person. The book should be of value to the managers and operators of the thousands of rice mills strewn all over the Rice country. It should also be welcome to students of food technology for their first exposure to the topic, and to the interested lay person.

 

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Inhalt

On rice and rice country
1
Agronomy production and trade of rice
10
Drying of paddy
38
Storage of paddy and rice
60
Milling of rice
83
Ageing of rice and how to promote or retard it
134
Parboiling of rice
153
Rice products
185
Rice bran and its use
218
Rice husk and its utilisation
246
Valuation of paddy for procurement
266
The determination of moisture in paddyrice using a moisture meter
275
References
284
Back Cover
289
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