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Nutritive value and keeping quality of husked, undermilled and milled raw rice.

Subrahmanyan, V. and Narayana Rao, M. and Swaminathan, M. (1956) Nutritive value and keeping quality of husked, undermilled and milled raw rice. Bulletin of Central Food Technological Research Institute, 5. pp. 329-334.

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Item Type: Article
Uncontrolled Keywords: milling, raw rice, nutritive value, keeping quality, undermilled, husked
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 04 Milling
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Mar 2015 06:32
Last Modified: 05 Mar 2015 06:32
URI: http://ir.cftri.com/id/eprint/2718

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