Assessment and comparison of cooking qualities and physio-chemical properties of seven rice varieties in terms of amylose content

Author:

Karim Md Dilshad,Abuhena Md,Hossain Md Delower,Billah Md Mostakim

Publisher

Elsevier BV

Reference48 articles.

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3. Role of traditional foods of Bangladesh in reaching-out of nutrition;Alam;Nutr. Health Asp. Food South Asian Ctries.,2020

4. L.J. Unnevehr, B. Duff, B.O. Juliano, Consumer demand for rice grain quality: introduction and major findings, International Rice Research Institute and International Development Research Center, Canada. (1992) 5-19.

5. “The Rice Grain and Its Gross Composition;Juliano,1985

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