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Desikachar, H. S. R. (1956) Changes leading to improved culinary properties of rice on storage. Cereal Chemistry, 33 (5). pp. 324-328.
Desikachar, H. S. R. (1956) Determination of the degree of polishing in rice. IV. Percentage loss of phosphorus as an index of the degree of milling. Cereal Chemistry, 33. pp. 320-323.