Parboiling of rice
Subtitle: changes in starch and protein and their relation to cooking properties
By: Veerle Derycke
Contributors: Katholieke Universiteit te Leuven (1970- )
Publisher: Katholieke Universiteit Leuven
Published: 2007
Place of publication: Leuven
Language: eng
Number of pages: 163
Notes: Thesis (doctoral)--Katholieke Universiteit te Leuven (1970- ), 2007.