Rice Processing is the new standard handbook for the rice milling industry and related professions. Leading
experts from science and industry around the world have teamed up to gather the latest research and pooled their state-of-the-art expertise on rice, rice milling and rice-based value added products. The book is technically profound, yet easy to read for both professionals and those new to the field. The book contains introductions into agriculture,
morphology and trade. It gives detailed information on drying, cooling, storage, parboiling and milling. Additional chapters deal with issues from rice quality and food safety to value-added rice-based products.
The following authors have contributed to this unique compilation of rice know-how:
Professor Apichart Vanavichit, Robert and Jean-Pierre Brun, Thomas Laxhuber, Ralph E. Kolb, Dr. Claus M. Braunbeck, Salvatore Appiani, Dr. Ye Aung, Benedict Deefholts, Dr. Gabriel Hamid, Professor Terry Siebenmorgen, Sarah Lanning, Dr. Werner F. Nader and his team, Eleanor Ye Min, Anil Kumar Mittal, Professor Takasuke IshitaniI, Professor Ken’ichi Ohtsubo, Vichai Sriprasert, Professor Onanong Naivikul, Patcharee Tungtrakul, Dr. Sirichai Songsermpong, Pravit Santiwattana, Vincent Weyne, Joachim Sontag
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