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Rice Chemistry and Technology, 3rd Edition
Edited by Elaine T. Champagne
AACC Press
2004
Hardcover 656 pages, 219 b+w illus, 113 tabs ISBN 1891127349
£175.00
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Among many other areas, this authoritative and recently revised volume
covers: -
Production and Utilization of Rice
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The Rice Grain and its Gross Composition
- Polyssacharides, Proteins and Lipids of Rice
- Biochemical Properties of Rice
- Physical and Mechanical Properties of Rice
- Rice Parboiling
- Rice Milling
- Rice Enrichment and Fortification
- Rice Infant Foods
- Rice Flour in Baking
- Rice in Brewing
- Rice Bran
- Rice Hull and Rice Straw
To find similar publications, click on a keyword below:
American Association of Cereal Chemists
: Summer 2004
: baking
: biochemistry
: crops
: fermentation
: food ingredients
: food science
: nutrition, human
: plant genetics
: proteins
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