The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Rice Parboiling


     

   Subscribe/Renew Journal


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.
User
Notifications

Abstract Views: 170

PDF Views: 0




  • Rice Parboiling

Abstract Views: 170  |  PDF Views: 0

Authors

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.