Rice Chemistry and Quality
Production and utilization. Structure and gross composition of the rice grain. Chemical constituents. Nutritive value of rice and rice diets. Processing. Grain quality evaluation. Varietal quality types. Processed products. Bran. Hull and straw.
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acid aging amino acid amylopectin amylose Bangladesh brown rice cake cell Cereal compared complex composition consistency cooked rice corn correlated Crude decreased developing diet digestibility effect endosperm energy et al extraction extruded fiber Food fraction gelatinization gene glucose grain hardness heat high-AC higher hull improved increased indica intermediate IRRI Japan japonica Juliano layer lipids low-GT lower lysine major Mean measured method milled rice mutant nonwaxy Nutrition parboiled Philippines Plant prepared processing properties protein published puffed range ratio rats reduced reported Research residues rice bran rice flour rice grain rice starch rough rice samples seed showed similar soluble staling starch granules storage straw Table temperature texture units varieties Villareal viscosity volume waxy rice weight yield