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1-2 of 2 results for non-parboiled

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Select article: Impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice ( Oryza sativa L.)

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Research article

First published 2024-3

Impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice ( Oryza sativa L.)

Md. Kawser Alam Kanan, Towrin Nahar, Nazmul Islam [...]

Food Science and Technology International

Select article: Reducing human exposure to arsenic,and simultaneously increasing selenium and zinc intake,by substituting non-aromatic rice with aromatic rice in the diet

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Research article

First published 2012-11

Reducing human exposure to arsenic,and simultaneously increasing selenium and zinc intake,by substituting non-aromatic rice with aromatic rice in the diet

Shaban W. Al-Rmalli, Richard O. Jenkins, Michael J. Watts [...]

Biomedical Spectroscopy and Imaging

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