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    Assessment and comparison of cooking qualities and physio-chemical properties of seven rice varieties in terms of amylose content

    Assessment and comparison of cooking qualities and physio-chemical properties of seven rice varieties in terms of amylose content by Md Dilshad Karim, Md Abuhena, Md Delower Hossain, Md Mostakim Billah

    Published 2024-09-01
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