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Changes in physico chemical properties of some promising lines / varieties of rice (Oryza sativa L ) after parboiling

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Figure

Table 1. Range and means of studied physico-chemical
Fig. 1. Nutritional quality parameters of parboiled and un-parboiled milled samples of all the studied lines/ varieties of rice
Fig. 2. Nutritional quality parameters of parboiled and un-parboiled milled samples of all the studied lines/ varieties of rice

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