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Acetification

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a·ce·ti·fy  (-st-f, -st-)
tr. & intr.v. a·ce·ti·fied, a·ce·ti·fy·ing, a·ce·ti·fies
To convert or become converted to acetic acid or vinegar.
a·ceti·fi·cation (-f-kshn) n.
a·ceti·fi·er n.
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Its chapter titles run: Introduction; Rice flours and baking; Rice enrichment with vitamins and amino acids; Parboiled rice; Rice quality and grades; Quick-cooking rice; Canning, freezing and freeze-drying; Breakfast rice cereals and baby foods; Fermented rice products; Rice snackfoods; Rice vinegar through acetification of rice wine; Rice hulls; Rice oil; Rice bran - chemistry and technology; Nutritional quality of rice endosperm.
Rice, 2 vols by Food Trade Review
 
 
 
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