Titlebook: Rice; Volume I. Production Bor S. Luh (Food Technologist) Book 1991Latest edition Springer Science+Business Media New York 1991 amino acid.

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Properties of the Rice Caryopsis, and is largely consumed as a boiled, milled grain. Knowledge of the structure and composition of the rice kernel is important to the understanding of its physicochemical and biochemical properties during processing (Bean et al. 1984; Bhattacharya et al. 1978, 1982; Juliano 1980; Lu et al. 1988, 198

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Rice Flours in Baking,grown in limited quantities in California. The waxy rice flour has superior qualities for use as a thickening agent for white sauces, gravies, and puddings and in oriental snack foods. It can prevent liquid separation (syneresis) when these products are frozen, stored, and subsequently thawed. A cha

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Rice Quality and Grades,eders consider in developing new rice varieties are grain quality and yield. If consumers do not like the flavor, texture, taste, aroma, appearance, cookability, or processability of a newly developed rice, any other outstanding attribute of the variety may be worthless (IRRI 1985).

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Canning, Freezing, and Freeze-Drying,e more popular in Western countries in recent years (Burns and Gerdes 1985). Common objections to using rice in Western countries include difficulty and length of preparation and established eating habits (Luh and Liu 1980).

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Breakfast Rice Cereals and Baby Foods,most all cultivated rice plants belong to . L., which was originated in Asia, and which is divided roughly into two subspecies, Indica and Japonica. Between these two typical subspecies, rice is differentiated into many kinds of ecotypes according to local conditions. Each ecotype has a different re

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Insect Pests of Rice,5 million), while farmers in developing countries spend much less per unit of production (Woodburn 1990). Furthermore, the value of insecticides applied to rice in 1988 was 15% of the total world usage of insecticides (Woodburn 1990). Thus, insect pests are serious enemies to rice production which m

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