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Comparative Evaluation of the Cooking Time, Nutritional and Sensory Properties of Meals Prepared with Whole, Semi-polished and Polished Rice Grains
by Adeniyi Paulina O., Obatolu Veronica A., Fowosire Owotade A. and Lawal Oladayo S.
World Journal of Agricultural Research. 2019, 7(1), 1-7. DOI: 10.12691/wjar-7-1-1
Pub. Date: January 04, 2019Views: 13183Downloads: 13121
whole rice semi-polished rice polished rice properties
Abstract Full Text PDF (349 KB) Full Text HTML Full Text ePUB (101 KB)
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