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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PRODUCTION AND UTILIZATION
STRUCTURE AND GROSS COMPOSITION
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aging amino acid amylopectin amylose analysis aroma Bangladesh brown rice cell Cereal Chem compared complex composition consistency cooked rice corn correlated Crude decreased developing diet digestibility effect endosperm energy et al extraction extrusion fiber Food fraction gelatinization gene glucose hardness high-AC higher hull improved increased indica Instron intermediate Intern IRRI Japan japonica Juliano layer lipids low-GT lower lysine major Mean measured method milled rice mutants nonwaxy Nutrition parboiled Philippines Plant prepared processing properties protein protein content published range ratio rats reduced reported Research residues resistant rice bran rice flour rice grain rice starch rough rice samples seed showed similar soluble staling starch granules storage Table temperature texture units varieties Villareal viscosity waxy rice yield