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Effect of parboiling on the swelling quality of rice.

Kurien, P. P. and Radhakrishnamurthy, R. and Desikachar, H. S. R. and Subrahmanyan, V. (1964) Effect of parboiling on the swelling quality of rice. Cereal Chemistry, 41. pp. 16-22.

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Item Type: Article
Uncontrolled Keywords: Parboiled rice grain, swelling quality, parboiling treatment
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Feb 2014 06:27
Last Modified: 12 Feb 2014 06:27
URI: http://ir.cftri.com/id/eprint/3961

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