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- W254877634 abstract "Part 1 Storage: Brown rice stabilization, Elaine T. Champagne storage stability of extrusion stabilized and parboiled rice bran, Don R. McCaskill and Frank T. Orthoefer effect of storage on the physicochemical properties and quality factors of rice, Joseph Chrastil. Part 2 Quality: Breeding for rice quality, Kent S. McKenzie new methods for the evaluation of rice quality and related terminology, David E. Kohlwey degree of milling, James I. Wadsworth the influence of rice protein on rice quality, Bruce R. Hamaker enrichment of rice, Diane W. Hoffpauer and Salmen L. Wright III starch gelatinization in brown and milled rice - a study using differential scanning calorimetry, Wayne E. Marshall. Part 3 Processing: New methods and equipment for processing rice, Robert S. Satake parboiling rice with microwave energy, Lakshman Velupillai new methods for on-the-farm rice drying - solar and biomass, Lalit R. Verma microwave-vacuum drying, James I. Wadsworth role of moisture content in affecting head rice yield, Terry J. Siebenmorgen. Part 4 Utilization: Processing and utilization of rice bran in the United States, Keith L. Hargrove, Jr. food applications for modified rice starches, Roy N. Sharp and Carolyn Q. Sharp rice bran oil and its health benefits, Robert J. Nicolosi, Eugene J. Rogers, et al changing market demands for rice and rice products, Richard A. Meyers." @default.
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- W254877634 date "1993-09-08" @default.
- W254877634 modified "2023-10-16" @default.
- W254877634 title "Rice Science and Technology" @default.
- W254877634 doi "https://doi.org/10.1201/9781482293371" @default.
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