![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Browse by By Journal
 | Up a level |
Number of items: 1.
Himjyoti, Dutta and Charu Lata, Mahanta and Vasudeva, Singh (2016) Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique. Food Chemistry, 191. pp. 152-162.