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  1. 1

    The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice. by Trinidad, T. P.

    Article

    The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice.
  2. 2

    Formative research on fortified foods rice and sugar

    Article

    Formative research on fortified foods rice and sugar

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