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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      £195.00

Among many other areas, this authoritative and recently revised volume covers:

  • Production and Utilization of Rice
  • 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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