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Effect of Cooking Methods on Physical and Sensory Properties , Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains
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Effect of Cooking Methods on Physical and Sensory Properties , Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains
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Journal Article
Effect of Cooking Methods on Physical and Sensory Properties , Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains
2015
Publisher
The Scientific Society of Food Industry
Subject
