This digital document is an article from Food Processing, published by Putman Media, Inc. on October 1, 1997. The length of the article is 688 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
From the supplier: Rice flour had not been regarded as a byproduct that can be utilized in kitchen gourmets and delicacies. However, the versatility of rice flour has been discovered and it is now widely used in a variety of products including baked goods, waffle and pancake mixes, baby food and extenders. The USA Rice Federation has recognized the rice flour's value and aided its wide consumption. Available in different varieties, rice flour is now considered a part of the everyday kitchen recipe.
Citation Details
Title: Rice flour makes its mark.
Author: Sandy Parlin
Publication:Food Processing (Magazine/Journal)
Date: October 1, 1997
Publisher: Putman Media, Inc.
Volume: v58 Issue: n10 Page: p60(1)
Distributed by Thomson Gale
Rice flour makes its mark.: An article from: Food Processing
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Book Details
Author(s)Sandy Parlin
PublisherPutman Media, Inc.
ISBN / ASINB00097SIOE
ISBN-13978B00097SIO8
AvailabilityAvailable for download now
MarketplaceUnited States 🇺🇸