This book presents the essence of the theory and practice of drying, storage, milling, ageing, parboiling, products-making, and byproducts utilisation of rice in a simple, unencumbered style that is accessible even to the lay person.
It will be of value to the managers and operators of the thousands of rice mills and should also be welcomed by students of food technology for their first exposure to the topic, as well as to the interested lay person.