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Cadmium colours: composition and properties

✍ Scribed by J. Paulus; U. Knuutinen


Book ID
106019313
Publisher
Springer
Year
2004
Tongue
English
Weight
211 KB
Volume
79
Category
Article
ISSN
1432-0630

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## Abstract **BACKGROUND:** The whiter the rice, the more it is preferred by consumers and the more value it has in the market place. The first objective of this study was to determine the interrelationships of raw colour, cooked colour, amylose content and protein content in rice. The second objec