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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| Язык: | Undetermined |
| Опубликовано: |
Minnesota
The American Association of Cereal Chemists
1985
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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