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  1. 1

    Short-term satiety of cooked Philippine rices of varying apparent amylose content and glycemic index. by Felix, A. dR

    Article

    Short-term satiety of cooked Philippine rices of varying apparent amylose content and glycemic index.
  2. 2

    Iron, dietary fiber, and antioxidant contents and acceptability of processed pigmented rice (Oryza sativa L.) by Hurtada, W. A.

    Article

    Iron, dietary fiber, and antioxidant contents and acceptability of processed pigmented rice (Oryza sativa L.)
  3. 3

    Sensory characteristics and acceptability of rice composites as staple by Nagares, N. D. L.

    Article

    Sensory characteristics and acceptability of rice composites as staple
  4. 4

    Iron-biofortified rice improves the iron stores of nonanemic Filipino women by Haas, J. D.

    Article

    Iron-biofortified rice improves the iron stores of nonanemic Filipino women
  5. 5

    Nutritional value, physico-chemical properties and acceptability of rice (Oryza sativa L.) and corn (Zea Mays L.) composites. by Nagares, N. D. L.

    Article

    Nutritional value, physico-chemical properties and acceptability of rice (Oryza sativa L.) and corn (Zea Mays L.) composites.

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