Rice: Chemistry and technology
The book is the reports on rice chemistry and technology. Chapters on parboiling and milling emphasize the Asian situation, since the status in the United States and Europe is adequately discussed. Extrusion-cooked rice foods and rice noodles are emphasized, as well as Japanese convenience foods. Al...
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| Định dạng: | Sách |
|---|---|
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Minnesota
The American Association of Cereal Chemists
1985
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| Những chủ đề: | |
| Các nhãn: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
| LEADER | 00974nam a2200181Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_15477 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |b 385df | ||
| 082 | |a 664.725 | ||
| 082 | |b R495 | ||
| 245 | 0 | |a Rice: Chemistry and technology | |
| 260 | |a Minnesota | ||
| 260 | |b The American Association of Cereal Chemists | ||
| 260 | |c 1985 | ||
| 520 | |a The book is the reports on rice chemistry and technology. Chapters on parboiling and milling emphasize the Asian situation, since the status in the United States and Europe is adequately discussed. Extrusion-cooked rice foods and rice noodles are emphasized, as well as Japanese convenience foods. All chapters on technology and processing were contributed by authorities on the subject. The book was encouraged to emphasized varietal differences and possible topics for future research | ||
| 650 | |a food - analysis,rice | ||
| 904 | |i Minh, 970408 | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||