Volume II • Second Edition
by Bor S. Luh

Volume 2 covers rice flours in baking, rice enrichment, parboiled rice, rice quality and grades, quick-cooking rice, canning, freezing and freeze-drying rice breakfast cereals and baby foods, fermented rice products, rice snack foods, rice vinegar, rice hulls, rice oil, and rice bran. A chapter on the nutritional quality of rice endosperm is also presented.

Contents

1. Introduction
2. Rice Flours in Baking
3. Rice Enrichment with Vitamins and Amino Acids
4. Parboiled Rice
5. Rice Quality and Grades
6. Quick-Cooking Rice
7. Canning, Freezing, and Freeze-Drying
8. Breakfast Rice Cereals and Baby Foods
9. Fermented Rice Products
10. Rice Snack Foods
11. Rice Vinegar through Acetification of Rice Wine
12. Rice Hulls
13. Rice Oil
14. Rice Bran: Chemistry and Technology
15. Nutritional Quality of Rice Endosperm

Index

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ORDER NOW Rice Utilization Volume II • Second Edition by Bor S. Luh 413 pages • $238.00 + shipping Texas residents please add 7 % sales tax