Rice and Bulgar Quick Cooking Process

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Authors

  • G. Kamalanathan

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.

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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 https://informaticsjournals.co.in/index.php/ijnd/article/view/10480

Issue

Volume 10, Issue 4, July 1973

Section

Book Review

License

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