Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.)–opportunities for enhancing food quality and health attributes
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ID: 71777
2019
| Reference Key |
xia2019innovativecritical
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|---|---|
| Authors | Xia, Q. |
| Journal | critical reviews in food science and nutrition |
| Year | 2019 |
| DOI | 10.1080/10408398.2018.1491829 |
| URL | |
| Keywords | Keywords not found |
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