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EFFECT OF COOKING RICE WITH DIFFERENT VOLUMES OF WATER ON THE LOSS OF NUTRIENTS and ON DIGESTIBILITY OF RICE IN VITRO.
M. C. MALAKAR, S. N. BANERJEEVolume:
24
Year:
1959
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.1959.tb17330.x
File:
PDF, 349 KB
english, 1959