| 000 | 00424nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aVaradharaju N et al | ||
| 245 | 0 | _aEffect of Moisture Content,Temperature and Contact Time on Milling and Cooking Qualities of Rice in Conduction Parboiling | |
| 260 | _cSeptember - October 2001 | ||
| 300 | _a509 | ||
| 773 | _tJournal of Food Science and Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c350949 _d350949 |
||