![The composition of rice and its by-products / by G.S. Fraps. Volume v.191(1916) 1916 [Leather Bound]](https://m.media-amazon.com/images/I/31gqE8kgIYL._SL500_.jpg)
The composition of rice and its by-products / by G.S. Fraps. Volume v.191(1916) 1916 [Leather Bound]
In this 1916 volume, G.S. Fraps examines the chemical composition of rice and its by-products. The study offers detailed insights into the nutritional and structural elements of this staple crop, serving as a key reference for agricultural and food science. Presented in a durable leather-bound format for lasting preservation.
About This Book
This leather-bound edition reprints the 1916 volume on the composition of rice and its by-products, authored by George Stronach Fraps.
The work delves into the scientific analysis of rice, focusing on its chemical makeup and the properties of derived products.
As a historical publication from the early 20th century, it provides insights into agricultural research methods of the time.
Suitable for researchers, students, and professionals interested in food science and crop studies.
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