00974nam a2200181Ia 4500 CTU_15477 210402s9999 xx 000 0 und d 385df 664.725 R495 Rice: Chemistry and technology Minnesota The American Association of Cereal Chemists 1985 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 food - analysis,rice Minh, 970408 Trung tâm Học liệu Trường Đại học Cần Thơ