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Título:
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Rice : chemistry and technology
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Autores:
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ELAINE T. CHAMPAGNE, Editor científico
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Tipo de documento:
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texto impreso
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Mención de edición:
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3ra ed
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Editorial:
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Minnesota [ESTADOS UNIDOS] : AACC, 2004
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ISBN/ISSN/DL:
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68690
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Dimensiones:
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640 pp. / fotos, tablas, gráficos
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Langues:
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Inglés
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Clasificación:
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633.1 (Cereales de grano (Cereales))
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Clasificación:
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ACEITE DE ARROZ
ALIMENTOS
ARROZ
CALIDAD
HARINA DE ARROZ
NUTRICIÓN
PROTEÍNAS ALIMENTARIAS
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Resumen:
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The comprehensive knowledge found in Rice: Chemistry and Technology, Third Edition will guide the research for developing new applications and lead rice utilization into the coming decades. The third edition is covers topics ranging from the rice plant and varieties to rice structure and composition and the functionality of its components. Processing technologies for postharvest drying, storage, and milling and those for making traditional and new value-added products are discussed in detail. Important nutritional findings are included. New chapters to this edition cover information on rice growth and development and trends in breeding. Readers will also learn about variety origin and classification in the U.S., helping them gain insight into cultural parentage leading to similarities and differences in physicochemical properties.
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ISBN :
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1-891127-34-9
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