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Article Title
Impact of Parboiling on Physicochemical, Cooking Quality, and Nutritional Value of Selected New Egyptian Rice Varieties
Authored by
Salem M. A.
Food Science and Technology Department, Faculty of Agriculture, Tanta University, Egypt.
Allam, S.E.
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
Kassab H. A.
Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Egypt.