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This chapter reviews rice varieties and variations in nutritional content, bio-fortification of rice and antioxidants in rice. It also reviews the impact of breeding, cultivation and processing on the nutritional quality of rice.
Price: $32.50
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Series in Agricultural Science
Publication Date:
31 July 2016
ISBN: 9781838792541
Format: eBook
BISACs:
TECHNOLOGY & ENGINEERING / Agriculture / General, TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science, TECHNOLOGY & ENGINEERING / Agriculture / Irrigation, TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture
1 Introduction
2 Rice varieties, nutritional content and bio-fortification
3 Antioxidants in rice
4 Breeding and cultivation techniques to improve the nutritional value of rice
5 The effects of processing and cooking on the nutritional value of rice
6 Future trends
7 Where to look for further information
8 References