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Journal: Foods, 2024
Volume: 13
Number: 393
Article:
Effects of Parboiling on Chemical Properties, Phenolic Content and Antioxidant Capacity in Colored Landrace Rice
Authors:
by
Wanwipa Pinta, Chorkaew Aninbon, Phissanu Kaewtaphan and Kannika Kunyanee
Link:
https://www.mdpi.com/2304-8158/13/3/393
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