RICE PRODUCTION AND UTILIZATION

• Other Authors: Luh, Bor Shiun 1916- (Editor)
• Format: Manuscript Book
• Language: English
• Published: Westport, Conn. AVI Publishing Company, Inc. 1980
• Subjects: Rice; Rice > Utilization
• Online Access: Click Here to View Status and Holdings.

 A comprehensive treatise on the development, utilization and production of rice throughtout the world presents the newest technology relating to this ancient staple in the diet of more than one-third of the world's population. Topics include the biological aspects of rice, such as growth, genetics, culture, chemical properties, nutritional quality, diseases, and pests; the handling of rice, from harvest and drying to milling and storage; and, the various uses of rice in baking flours, cereals, fermented products and snack foods. Rice can be enriched or fortified with vitamins and amino acids. It can be marketed parboiled, as quick-cooking rice, or canned, frozen or dried. Methods for utilizing the hulls, oils, and bran of rice are becoming more widely used.