EFFECT OF PARBOILING ON SWELLING QUALITY OF RICE

被引：0
|
作者：
KURIEN, PP
SUBRAHMANYAM, V
MURTY, RR
DESIKACHAR, HSR
机构：
来源：
CEREAL CHEMISTRY | 1964年 / 41卷 / 01期
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中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
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页码：16 / &
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