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    Effect of domestic cooking methods on physicochemical, nutritional and sensory properties of different varieties of brown rice from Southern Thailand and Malaysia

    Effect of domestic cooking methods on physicochemical, nutritional and sensory properties of different varieties of brown rice from Southern Thailand and Malaysia by Chapagai, M.K., Wan Rosli, W. I., Wan Manan, W. M., Jalil, R. A., Karrila, T., Pinkaew, S.

    Published 2017
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