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    Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique

    Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique von Dutta, Himjyoti, Mahanta, Charu Lata, Singh, Vasudeva, Das, Barnali Baruah, Rahman, Narzu

    Veröffentlicht in Food chemistry

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