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Popped rice is a popular ready to eat snack food. In the traditional method, it is made by heating of paddy in the hot sand which is not hygienic. Microwave heating is now-a-day very popular heating method. Several research articles are available in popping for cereals in the microwave oven. Quality of popped product depends on moisture content of cereal grain and heating of microwave oven. This book provides information about optimized conditions for popping of paddy in microwave oven and it quality variation with these parameters.