Viruses 2E OLS P
Author: K. R. Bhattacharya, Syed Zakiuddin Ali
ISBN: 978-9380308586
Price: Rs. 3345.00 • ✓ 100% Genuine Publisher Edition
Book Overview
This book presents the essence of the theory and practice of drying, storage, milling, ageing, parboiling, products-making, and byproducts utilisation of rice in a simple, unencumbered style that is accessible even to the lay person. The book should be of value to the managers and operators of the thousands of rice mills strewn all over the Rice country. It should also be welcome to students of food technology for their first exposure to the topic, and to the interested lay person.
Browse this title within our Science and Technology collection. Edition details: Images in this review, English, 314 pages. Reference ISBN: 978-9380308586.
About the Author
Kshirod R. Bhattacharya has worked uninterruptedly in a National Laboratory and then in a premiere rice company in R & D on the rice grain, making unique contributions in every branch of its science and technology for 51 years (1960- 2011). He has taught and advised students, wrote many articles and chapters, and authored Rice quality: a guide to rice properties and analysis (Woodhead Publishing, Cambridge, 2011).
Book Specifications & Quick Facts
- Reading Level
- General / Adult
- Language & Format
- English • Images in this review
- ISBN Reference
- 978-9380308586
- Publisher
- WPI Publishing
- Pan-India Delivery
- Dispatches in 24–48 Hours across India
What is this book about?
This book presents the essence of the theory and practice of drying, storage, milling, ageing, parboiling, products-making, and byproducts utilisation of rice in a simple, unencumbered style that is accessible even to the lay person. The book should be of value to the managers and operators of the...
Who should read this book?
Valuable for university students, educators, and scholars seeking authoritative reference material and structured subject mastery.
Why Readers Pick This Edition
- You’ll appreciate how this premium reference demystifies the complete journey of rice, from drying and storage to milling, parboiling, and value-added products. Written in a clear, practical style, it bridges theory and real-world application, making it ideal for food technology students and rice mill professionals alike. Whether you’re studying, managing operations, or deepening your expertise, this book gives you reliable, industry-ready knowledge you can actually use.
- Published by WPI Publishing.
- Language: English.
- Page count: 314.
Catalog Description
This book presents the essence of the theory and practice of drying, storage, milling, ageing, parboiling, products-making, and byproducts utilisation of rice in a simple, unencumbered style that is accessible even to the lay person. The book should be of value to the managers and operators of the thousands of rice mills strewn all over the Rice country. It should also be welcome to students of food technology for their first exposure to the topic, and to the interested lay person.
Browse the Full Science and Technology
Enjoyed Viruses 2E OLS P? Explore our complete Science and Technology collection to discover more titles you will love. We carry a wide range of genuine editions with fast delivery across India.
Also Found In
More Books in Science and Technology
Browse More on BookPyramid
Discover our Best Sellers, check out New Arrivals, or browse Award-Winning Books. You can also explore books by your favourite authors on our Authors page.