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Cooking qualities of parboiled rices produced at low and high temperatures

✍ Scribed by P. Pillaiyar; R. Mohandoss

Publisher: John Wiley and Sons
Year: 1981
Tongue: English
Weight: 436 KB
Volume: 32
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740320508

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