Rice Science and Technology

"Rice Science and Technology," published by Marshall in 1993, is an essential resource for anyone involved in the rice industry, from growers to technologists and consumers. This comprehensive hardback spans 486 pages, delving into the critical aspects of rice storage, quality, and processing. The book emphasizes the significance of these elements in ensuring optimal rice utilization. It also offers valuable insights into future advancements in rice technology, making it a forward-thinking guide in the field. Notably, it explores the intricate process of starch gelatinization during cooking, providing a scientific basis for understanding rice's culinary properties. Perfect for professionals and enthusiasts alike, this book is a vital addition to the libraries of those interested in agricultural science, food technology, and the broader food and beverage industries.