Improved parboiling technologies for better product quality.

Bhattacharya, K. R. (1990) Improved parboiling technologies for better product quality. Indian Food Industry, 9 (5). pp. 23-26.

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Item Type:	Article
Uncontrolled Keywords:	parboiling technologies, product quality
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Oct 2021 08:57
Last Modified:	29 Oct 2021 08:57
URI:	http://ir.cftri.res.in/id/eprint/4350

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