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EFFECT OF PARBOILING ON THIAMINE CONTENT OF RICE

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作者：
RAO, PVS
BHATTACHARYA, KR
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1966年 / 14卷 / 05期
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中图分类号：
S [农业科学];
学科分类号：
09 ;
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页码：479 / +
页数：1
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