Special Rice and Its Processing Technology

Author: Zhang Mingwei
Publisher:
Publishing Date: 2000-06-01
Features: This book is divided into nine chapters, systematically introducing the production overview, quality characteristics, nutritional value, health benefits, and processing technology of specialty rice and its products. It also covers the properties and characteristics of pigments and aromas in specialty rice, as well as the comprehensive utilization of by-products. This book can serve as a reference for researchers in food, grain and oil, agriculture, biology, foreign trade, and related disciplines. It is also suitable as supplementary reading for universities, vocational training programs, and technical references for rice product processing enterprises.