Academics
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.
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 (196?? 211). 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, 211).
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