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Effect of hydrothermal treatment varying in time and pressure on the properties of parboiled rices with different amylose content
Himjyoti Dutta, Charu Lata MahantaVolume:
49
Year:
2012
Language:
english
DOI:
10.1016/j.foodres.2012.09.014
File:
PDF, 491 KB
english, 2012