Changes in rice quality cooked by different methods

Name: Changes in rice quality cooked by different methods
Brand: LAP Lambert Academic Publishing
SKU: 9786202052832
Price: 16749 HUF
Availability: InStock

Effect of cooking methods on nutritional, sensory and cooking qualities of rice varieties

Szerző: Suman Ambawat

Nyelv:

Kötés: Puha kötésű

Kiadó: LAP Lambert Academic Publishing

Elérhetőség: Beszállítói készleten

Küldés 8-11 napon belül

16 749 Ft

Rice is an important cereal grain consumed by nearly half of the world's population. It is known as...

Információk a könyvről

Szerző

Suman Ambawat

Nyelv

Angol

Kötés

Könyv - Puha kötésű

Kiadva

2017

oldal

116

EAN

9786202052832

Enbook ID

18628016

Kiadó

LAP Lambert Academic Publishing

Súly

191

Méretek

150 x 220 x 7

Teljes leírás

Rice is an important cereal grain consumed by nearly half of the world's population. It is known as queen among cereals due to its nutritional value and higher digestibility. It is utilized mostly at household levels as cooked intact grains. Consumers' preference varies based on the type of rice & their origin. The cooking, sensory and nutritional qualities of rice varieties may be influenced by cooking methods depending upon techniques and conditions including time, temperature, moisture etc. Under the present changing scenario of society due to globalization, the cooking methods should be such that it may require less energy, minimum of manual work, inexpensive, ensure minimal loss of nutrients, maximum aesthetic value of cooked product and eco-friendly. Being a major cereal grain, evaluation of physical, nutritional, cooking and sensory qualities of rice has given highest priority. This work provides adequate information on the quality of rice which is important for health conscious consumers and is expected to be useful for minimizing fuel consumption while cooking as well as help plant breeders to further develop improved varieties with superior grain quality.

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Changes in rice quality cooked by different methods

Effect of cooking methods on nutritional, sensory and cooking qualities of rice varieties

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Azok a vásárlók, akik ezt a könyvet megvásárolták, a következőket is megvásárolták