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Effect of variety and degree of bran removal on quality of rice flour and rice flour basedproducts

Thennakoon I.U.

Effect of variety and degree of bran removal on quality of rice flour and rice flour basedproducts - 2008 - x,57 p 30 cm.

Subjects--Topical Terms:
POST HARVEST TECHNOLOGY

Dewey Class. No.: 660.6

Universal Decimal Class. No.: / THE

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