Rice:Chemistry and Technology, 4th ed. '18
目次
1 Origin, taxonomy, and phylogenetics of rice2 Gross structure and composition of the rice grain3 Rice starch4 Rice proteins and essential amino acids5 Rice lipids and rice bran oil6 Rice minerals and heavy metal(oid)s7 Rice vitamins8 Rice phenolics and other natural products9 Rice end-use quality analysis10 Rice milling quality11 Rice appearance quality12 Rice cooking and sensory quality13 Impact of climate change on rice grain quality14 Biotechnology for rice grain quality improvement15 Postharvest technology: rice drying16 Postharvest technology: rice storage and cooling conservation 17 Rice noodles18 Rice in brewing19 Utilization of rice hull and straw
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