ABSTRACT
There are few methods in the cereal literature that are specific to rice. Methods used in the food industry are adapted from other cereal products. Some procedures, such as moisture determinations, are taken directly from standard methods. Others, such as Kjeldahl protein determinations, have minor changes. For example, the conversion factor for rice protein is 5.95 instead of 6.25, a value used for a variety of other proteins. This chapter gives an industrial view of the state of quality evaluation, where it is going, and what is useful.
