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Functional Properties as Affected by Laboratory-Scale Parboiling of Rough Rice and Brown Rice

✍ Scribed by J. Patindol; J. Newton; Y.-J. Wang

Book ID: 111405697
Publisher: Institute of Food Technologists
Year: 2008
Tongue: English
Weight: 178 KB
Volume: 73
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2008.00926.x

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