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I have been interacting with the food grain management fraternity for the past ten months and have consistently raised concerns regarding the use of aeration in...
The ninth chapter of the book Rice Technology focuses on Brown Rice Value Addition Techniques. The most nutritious part of paddy is the rice bran, which...
I spent the most productive years of my youth working in the field of Rice Technology, ensuring optimized yields, developing exotic and palatable rice dishes, and...
My book Rice Technology has so far covered six comprehensive chapters that address the critical stages of paddy and rice processing: 1. Drying of Paddy and...
A sound understanding of rice starch characteristics—such as gelatinization temperature, gel viscosity, and related properties—is essential to precisely define parboiling process parameters and achieve the desired...
Retarding Paddy Aging Through Grain Chilling Technology: The year-end celebrations, though brief, concluded on a joyful note, leaving both body and mind rejuvenated. My book, Rice...
Strengthening the Parboiling Process: Reflections Beyond Chapter 4 of Rice Technology While I discussed the fundamentals of the parboiling process in Chapter 4 of my book...
Chapter 4 of Rice Technology addresses one of the most intricate aspects of paddy processing, particularly for Indica varieties. This chapter focuses on Enhanced Aging of...
My accidental infatuation with Rice Technology gradually turned into a permanent love—one that has made every moment of my rice-milling career deeply rewarding. I truly cherish...