Rice and Bulgar Quick Cooking Process

Jump To References Section

Authors

Abstract

This review gives detailed technical information on rice milling-extraction and polishing, quick cooking rice, dehydration processes, and soaking and cooking processes. Methods of processing of special rice, brown and polished rice, speciality products with rice, such as canning, and processing of pudding, puffed rice and flavoured rice are given.

Downloads

Download data is not yet available.

Published

1973-07-01

How to Cite

Kamalanathan, G. (1973). Rice and Bulgar Quick Cooking Process. The Indian Journal of Nutrition and Dietetics, 10(4), 213–213. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/10480

Issue

Section

Book Review

 

Most read articles by the same author(s)

1 2 3 4 5 6 7 > >>