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Physicochemical properties and cooking qualities of two varieties of raw and parboiled rice cultivated in the coastal region of Dakshina Kannada, India
S.J. Sujatha, Rasheed Ahmad, P. Rama BhatVolume:
86
Year:
2004
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2003.08.018
File:
PDF, 317 KB
english, 2004