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Impact of parboiling and cultivars on the free and total am..:
Liyanaarachchi, Gigummaduwe Vimarshi Vathsala
;
Mahanama, Kariyawasam R. R.
;
Somasiri, Sudarshana
...
Journal of Food Processing and Preservation. 45 (2021) 9 - p. , 2021
Link:
https://doi.org/10.1111/jfpp.15763
RT Journal T1
Impact of parboiling and cultivars on the free and total amino acid composition of rice (Oryza sativaL.)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_jfpp.15763&Exemplar=1&LAN=DE A1 Liyanaarachchi, Gigummaduwe Vimarshi Vathsala A1 Mahanama, Kariyawasam R. R. A1 Somasiri, Sudarshana A1 Punyasiri, Nimal A1 Gunawardhana, Katudeni Vidanelage Tharaka A1 Kottawa‐Arachchi, Jeevan Dananjaya PB Hindawi Limited YR 2021 SN 0145-8892 SN 1745-4549 JF Journal of Food Processing and Preservation VO 45 IS 9 LK http://dx.doi.org/https://doi.org/10.1111/jfpp.15763 DO https://doi.org/10.1111/jfpp.15763 SF ELIB - SuUB Bremen
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