Rice Parboiling

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Authors

  • G. Kamalanathan

Abstract

Rice is an important component of diet and a fifth of the paddy produced is parboiled throughout the world. Parboiled rice is nutritionally superior to raw rice. Hence the FAO has taken great deal of interest in rice parboiling. This manual provides information in the technical aspects of the process and equipment for parboiling in detail. The economics of the process are also included.

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Published

1978-01-01

How to Cite

Kamalanathan, G. (1978). Rice Parboiling. The Indian Journal of Nutrition and Dietetics, 15(1), 17–17. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/12192

Issue

Volume 15, Issue 1, January 1978

Section

Book Review

License

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