Hiển thị biểu ghi dạng vắn tắt

dc.contributor.authorBhattacharya, K. R.
dc.date.issued2011
dc.identifier.isbn978-0-85709-279-3
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/9865
dc.description.abstractRice is an unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products, especially as international rice trade has been increasing rapidly in recent years. This book reviews variability in rice characteristics and their effects on rice quality. After an introduction on rice quality that also explores paradoxes associated with the crop, the book goes on to examine rice physical properties and milling quality. This leads to a discussion of the effects that the degree of milling has on rice quality. The ageing of rice and its cooking and eating quality are investigated in the following chapters before an analysis of the effect of parboiling on rice quality. Later chapters consider the product-making and nutritional quality of rice and investigate specialty rices and rice breeding for desirable quality. The book concludes with an extensive chapter on rice quality analysis and an appendix containing selected rice quality test procedures.
dc.formatxxv, 578 p. : ill., maps
dc.language.isoen
dc.publisherWoodhead Publishing is an imprint of Elsevier
dc.relation.ispartofseriesWoodhead Publishing Series in Food Science, Technology and Nutrition ; 219
dc.subjectRice
dc.subjectQuality
dc.titleRice quality : a guide to rice properties and analysis
dc.typeBook


Các tập tin trong tài liệu này

Thumbnail
Thumbnail

Tài liệu này xuất hiện trong Bộ sưu tập sau đây

Hiển thị biểu ghi dạng vắn tắt