Utilization of rice functional properties to produce rice food products with modern processing technologies

Utilization of rice functional properties to produce rice food products with modern processing technologies

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Bibliographic Details
Main Authors: Juliano, B.O., FAO, Rome (Italy). Plant Production and Protection Div. eng, International Rice Commission eng 4-9 Feb 1990 Sess. 17 Goiania (Brazil), Hicks, P.A., Ton That, T. (ed.)
Format: Texto biblioteca
Language:
Published: Rome (Italy) FAO 1994
Subjects:RICE, FOOD TECHNOLOGY, PROCESSED FOODS, NUTRITIVE VALUE, RIZ, TECHNOLOGIE ALIMENTAIRE, ALIMENT TRANSFORME, ARROZ, TECNOLOGIA DE LOS ALIMENTOS, ALIMENTOS PROCESADOS, VALEUR NUTRITIVE, VALOR NUTRITIVO,
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